What do you get when you cross a blueberry and a snickerdoodle?

Snickerdoodle Topped Blueberry Doughnut Muffins

I love to follow other cooking blogs to see all the recipes that are being shared with all of us!  One in particular posted this recipe and I knew I wanted to give it a try!

This recipe of Snickerdoodle Topped Blueberry Doughnut Muffins first came to me from PlainChicken  and when I read the ingredients along with the process, I knew I had to make them.  They did not disappoint!   While there are several steps to this lusciousness, they are very easy steps, so don’t let that stop you from making these.

Monday, a few of these wonderful delights will be dropped off at various places for a taste test!  So if you see one coming your way, give it a try!  And then come back here and post your comments as to how you liked (or didn’t like) them!

Snickerdoodle Topped Blueberry Doughnut Muffins

For the Cinnamon-Sugar:

¼ cup sugar

2 TB cinnamon

For the Snickerdoodles:

¼ cup butter, softened

¼ cup + 2 Tbsp sugar

½ tsp cream of tartar

¼ tsp baking soda

½ of an egg (see notes)

¾ cup all purpose flour (plus 2 TBSP flour for later use)

For the muffins:

1/3 cup butter, melted

½ cup sugar

½ tsp salt

¼ tsp ground nutmeg

1 ½ tsp baking powder

1 ½ cups all purpose flour

1 ½ eggs (see notes

¼ cup + 2 TBSP milk

1 cup frozen blueberries

  1.  Preheat oven to 350 degrees.   Grease a muffin pan (12-cup)
  2. Combine the cinnamon-sugar ingredients in a shallow bowl, set to the side.
  3. Make Snickerdoodles:  Cream together the butter and sugar; In a separate bowl, stir the flour cream of tartar, and baking soda together;  stir in the ½ egg (to divide one egg, beat egg and pour one half of beaten egg in small bowl and reserve other half of egg for muffins) and the flour mixture.  Divide the dough into 12 equal balls, flatten into disks which are roughly the width of the muffin tin.  Coat in cinnamon-sugar.  Stack up and set aside.
  4. Add  the other 2 Tbsp of flour to the remaining cinnamon-sugar, and use it to dust each cavity of the greased muffin pan.
  5. Make the muffins:  In a bowl, add the melted butter, sugar, salt, nutmeg, baking powder and flour.  Stir until the consistence of a sandy mixture.  Stir in the 1 ½ egg and  milk, mixing just until combined. Stir in the blueberries.
  6. Divide the batter between the greased, cinnamon-sugar coated muffin cavities.  Top with a disk of cookie dough.  Bake for 20-25 minutes until puffy and cracked.

Hope you enjoy!

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5 responses

  1. I’ve not been a very big fan of snickerdoodle’s but I do like a tasty blueberry donut!! It will be interesting to see how these turn out…Thanks again Terri for all you do:)

  2. Pingback: Put Your Apron On & Get Cooking | cookingmyway2retirement

  3. While I wasn’t able to get my muffins until after they had been sitting in the cold for 4 hours, these were still good muffins. The top really does taste like a snickerdoodle.

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