snickerdoodle muffins

A friend from college was known around the art building as Muffin Cait. In the spring of 2009, while at grad school, she made one recipe of muffins a day for an entire month. I’ve added a few of those recipes to my baking repetiore, one of which is snickerdoodle muffins. While her original recipe is vegan, and uses substitutes for the eggs, butter, milk, etc., I make the non-vegan version.

SNICKERDOODLE MUFFINS (makes 2 dozen)

2 ½ cups flour
¾ tsp baking soda
¾ tsp cream of tartar
¼ tsp salt
½ cup melted butter
1 cup sugar
2 eggs
1 cup milk
2 tsp vanilla

topping:
¾ cup cane sugar
2 Tbsp cinnamon

COMBINE flour, baking soda, cream of tartar, and salt in a large bowl. In a separate bowl, combine remaining ingredients. Add wet ingredients to dry. Stir until just mixed.

SPOON into lined muffin tin. Sprinkle sugar mixture liberally over each muffin and pat in gently.

BAKE at 375°F for 20 minutes.