"Snickerdoodle" Muffins

These cinnamony treats aren't technically called snickerdoodle muffins. Technically, they are "coffeecake muffins", but a friend of mine at bible study called them snickerdoodle muffins and I think it is the perfect moniker. The alternate name begs you to take a bite to see if they really do taste like those much beloved cookies.

And they do! The crunch of the lightly toasted exterior gives way to a densely soft center. The slight tang of the muffin, thanks to a generous dose of sour cream, is well balanced by a crest of white icing and cinnamon sugar crystals. The sweet-but-not-too-sweet taste pairs perfectly with a glass of milk or cup of coffee.

Coffeecake (aka, Snickerdoodle) Muffins

Makes 12 muffins
Total Time: 30 minutes, plus 1 hour cooling time

1/2 cup pecans (I leave these out)

1/4 cup packed brown sugar

1 tsp. cinnamon

2 cups flour

1 cup sugar

1 tsp. salt

8 T. butter, softened and cut into 1/2 inch pieces

1 1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 cup sour cream

1 egg

1 tsp. vanilla

Icing:
1 cup powdered sugar
2 - 3 T. cream or milk, depending on the consistency you like

Stir together brown sugar and cinnamon in a small bowl. Set aside.

If you also add the pecans, then you will need to blend the ingredients in a blender or food processor.

In the bowl of a standing mixer, combine flour, sugar and salt. 

With mixer on medium low, add the butter pieces, one at a time.

Continue to mix until butter pieces are about the size of oats, 2 - 3 minutes.

Remove 1/2 cup of the butter/flour mixture and add it to the brown sugar/cinnamon mixture to make the streusel. Set aside. 

Add baking powder and baking soda to the standing mixer. Mix in.

In a separate bowl, whisk together egg, sour cream and vanilla.

Add sour cream mixture to the standing mixer and mix on low until just combined. 

Batter will be pretty thick!

Add 2/3 cup of the streusel topping back into the standing mixer. Mix until just combined.

You should have a little bit of streusel left to put on top of the muffins!

Portion batter into 12 greased muffin cups.

I suggest using muffin liners. 

You don't want to destroy a beautiful muffin just because you can't get it out of the pan!

Top each muffin with about a teaspoon of the leftover streusel. 

Bake at 350 degrees for 16 - 18 minutes, or until toothpick inserted in the center comes clean.

Once muffins are cooled, whisk together powdered sugar and cream to make a thick icing. 

Pipe onto muffins using a pastry bag.

Or you can use a plastic baggie with one of the corners cut off, like me!

Serve with coffee. 

Recipe adapted from Baking Illustrated.