Snickerdoodle Muffins

 

I saw these on a few different blogs a while back, and right away I wanted to give these a try. They are a little different from the others, I opted to have a topping. Dipping anything in butter always makes things so much better!

 

 

Snickerdoodle Muffins

(Click here for a printer-friendly recipe)

Yield: 1 dozen

• ½c unsalted butter, room temperature
• 1 large egg
• 1 c granulated sugar
• 1½ c all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ½ tsp. nutmeg
• ½ c buttermilk

Topping:

• 4 tbsps. Butter, melted
• ¾ c granulated sugar
• 1 tsp. ground cinnamon

Preheat Oven to 350°

Grease a muffin tin pan with non-stick spray, or line the muffin tin with cupcake papers.

In a medium mixing bowl cream together the butter, sugar, and egg. In a separate bowl mix the flour, baking powder, salt, cinnamon, and nutmeg. Add half the dry ingredients, and mix well. Add half the buttermilk, mix well. Add the rest of the dry ingredients. Finally add the rest of the buttermilk. Make sure to scrape the side and bottom of the bowl.  Fill the each cavity 2/3 full.

Bake for 15-20 minutes

When cooled.

Melt butter in microwave and set aside.

Mix together in a separate bowl the granulated sugar, and cinnamon.

Dip one muffin at a time in butter, then immediately roll in to sugar mixture.

ENJOY ♥

Source: Jewel Bakes Original

One-Bowl Chocolate Cupcakes

I saw these on Martha Stewart a while ago, but knew I would want to try these soon. My son loves, I think loves is an understatement: CHOCOLATE! I have no idea where it came from, I am not a big fan of chocolate. If you put pudding or anything with pudding or vanilla in front of me, I will devour it. Then feel the usual guilt of how soon my pants will be getting tight due to my extreme lack of self-control!  Anyway away from my addiction, these cupcakes are so easy to make and geared for children to make so you know anyone can make them.

One-Bowl Chocolate Cupcakes:

• ¾ c unsweetened cocoa powder
• 1 ½ c all-purpose flour
• 1½ c granulated sugar
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs
• ¾ c warm water
• ¾ c buttermilk
• 3 tbsp vegetable oil
• 1 tsp pure vanilla extract

Preheat oven to 350°F. Line muffin tins with cupcakes papers, and set aside.

Sift together into a large bowl the flour, cocoa, granulated sugar, soda, baking powder, and salt. Add eggs, warm water, buttermilk, vanilla, and vegetable oil. Mix until smooth, about 2-3 minutes. Make sure to scrape down the sides of the bowl and mix well.

Divide batter into cupcake liners, only fill ²⁄³ full. Bake for 18-20 minutes. A toothpick should come out clean from the center.

Makes between 18-21 cupcakes.

Frost as desired. I used this vanilla frosting

Source: adapted from Martha Stewart Cupcakes