Did I totally jump the shark with the Oreo Stuffed Chocolate Chip Cookies? Because apparently it spread like internet wildfire last week and now I’ve got tons of college students following me. Sweet! (Hey, if I can help some students get through a boring lecture, study for an exam a little longer, or woo that special someone, I’m all for it. Hell, I wish I’d known about these cookies 25 years ago.)
Can you handle one more treat? I know. It’s painful, right? Butter, sugar, cinnamon, vanilla…I can see you’re all torn between reading on or vacuuming the house.
So, let’s continue.
What’s as good as a snickerdoodle cookie? A snickerdoodle muffin, of course. And why should you make these instead of snickerdoodle cookies?
Hm. You got me there.
I just love a good muffin. Love. Maybe it’s because they’re essentially little portable cakes. And what’s not to love about that?
I did a test run on these right before I was meeting my mom, Jen, Krysta, and Katie for the Nancy Silverton cooking demo. I tried one – you know, to make sure they were good enough for family and friends *wink* – and of course they were. They’re really soft and crumbly and snickerdoodle-y.
And they’re all gone. Leaving a hint of sadness throughout the house.
- 2/3 cup sugar
- 2 tablespoons cinnamon
- 2 1/4 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup plain Greek yogurt
- 1/4 cup buttermilk
- Preheat the oven to 350ºF. Prepare a muffin tin with liners.
- In a small bowl, combine the 2/3 cup sugar and cinnamon for the topping. Set aside.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, cream together the butter and sugar with an electric mixer until fluffy. Add the eggs and vanilla and combine.
- Add in half of the dry ingredients to the wet ingredients and beat until combined. Add in the Greek yogurt and buttermilk and beat to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
- Using a large cookie dough scoop, plop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner.
- When you have completed all of the muffins, sprinkle the leftover cinnamon/sugar onto the tops of all of the muffins.
- Bake the muffins for about 18-20 minutes or until they are golden on top and just baked through.
Sour cream may be substituted for the Greek yogurt
adapted from Tasty Kitchen