Photo credit: Two Peas and Their Pod
Today was grey and raining, so it seemed like the perfect day to ditch history and bake some scrumptious muffins instead. And also my Amazon order hadn't come in yet. (I'm anxiously awaiting Story of the World volume 3!).
I'd noticed a recipe for Snickerdoodle Muffins over at Two Peas and Their Pod and wanted to try it out, but I wanted to double it and I didn't have quite all the ingredients, so we made some adjustments and came up with these:
Cinnamon Sugar Vanilla Cream Cheese Yumminess Muffins
but I think we'll just call them Vanilla Sugar Muffins for short
2 cups butter, softened
2 cups sugar
2 Tbsp vanilla
4 1/2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup sour cream (8 oz)
1 cup cream cheese, softened (8 oz)
1/2 cup buttermilk
1 cup sugar
2 Tbsp cinnamon
If you don't have buttermilk (I didn't today) you can substitute by mixing 1/2 cup milk with 2 tsp lemon juice and letting it sit for 10 minutes or so.
Cream butter and sugar. Beat in eggs one at a time, then beat in the vanilla.
In a separate bowl, combine dry ingredients. Add half the dry ingredients to the wet ingredients, mixing well. Add sour cream and cream cheese and beat until smooth. Add the rest of the dry ingredients and mix well.
In a small bowl, combine 1 cup sugar and 2 Tbsp cinnamon. Using an ice cream scoop, spoon a scoop of muffin batter into the bowl of sugar/cinnamon. Use a spoon to cover it with sugar and cinnamon, or roll it around. Pick up the blob of sugar/cinnamon covered batter-y goodness and drop it into a paper-lined muffin tin. Repeat. When muffin tins are full, sprinkle with additional sugar/cinnamon mixture.
Bake at 350 degrees for 18 minutes, or until golden brown and firm.
We made 24 muffins and had enough leftover to make a loaf. Line a loaf pan with tin foil and spread the remaining batter into it. Top with remaining sugar/cinnamon mixture. Bake the loaf at 350 for 40 minutes, or until firm. Or make another 12 muffins.
Oh. MY. These are heavenly!