Ingredients
- 1 1/2 cups + 2 Tb. flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg (freshly ground, if possible)
- 1/2 cup milk
- 1 beaten egg
- 1/3 cup melted butter
- For topping:
- 1 tsp cinnamon
- 1/2 cup sugar
- 1/3 cup melted butter
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Snickerdoodle Muffins
Time: 10 minutes prep, 15 minutes cook
Servings: 8 muffins
Directions
- Preheat oven to 400.
- Combine first five ingredients in a medium bowl. Add milk, egg, and 1/3 c. melted butter, mix gently to combine. Butter a muffin tin, and fill muffin cups 1/2 full and bake for 15-20 minutes, until tops are light brown and springy to the touch. While muffins are still warm, dip in butter and roll in cinnamon and sugar. Serve warm.
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Summary
Every mother should have these in her repertoire. One bowl, pedestrian ingredients, and children absolutely love them. These are buttery, sweet, with a soft, pillow-like texture–nothing to get in the way of appreciative grunts. I doubled this recipe and got 17 muffins, so a single will probably yield 8.