So what’s the difference between a muffin and a cupcake? Usually a muffin has some added bits in the batter, like fruit or nuts, and no frosting. But what about a muffin with no added bits? Is it still a muffin, since it doesn’t have frosting? I’m going to say yes, because my boys really love these snickerdoodle muffins and if I call them cupcakes then they no longer “count” as breakfast food, right? And what makes them snickerdoodle flavored, and not just vanilla muffins? Well it’s the addition of cinnamon, of course. So these are cookie flavored muffins, and you can make them quickly using just what you happen to have on hand already. I used a little whole wheat flour, so let’s pretend they’re nutritional. Eat them with a banana and a glass of milk, and let’s call it breakfast. Or just eat them on their own and enjoy!
Snickerdoodle Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla
- 2 eggs
Instructions
- Preheat the oven to 350 deg, and line 12 muffin cups with paper liners.
- In a medium sized bowl, mix together 1 cup of the flour, the sugar, baking soda, cinnamon and salt.
- After they are well blended, add the vegetable oil, sour cream, milk, vanilla extract, and eggs. Stir until well combined, about 2 minutes.
- Add the last 1 cup of flour, and stir until the flour is well incorporated and the batter is smooth.
- Fill the 12 muffin cups, and sprinkle the tops with a little cinnamon sugar mixture, if desired.
- Bake at 350 deg for 15-20 minutes.
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