- Hi guys, welcome back to my channel.
Today, we are making snickerdoodle muffins.
If you like a snickerdoodle cookie,
you will absolutely love a snickerdoodle muffin.
They taste just like the cookie.
They're super simple to put together.
They're light and fluffy and moist inside
and top with that crackly cinnamon sugar.
They're just so yummy and so easy to put together.
Let me show you how to do it.
So you first wanna add two eggs to a bowl,
and then to that we're also gonna add 2/3 cup of sugar.
I don't add a lot of sugar to these muffins
because we also have the cinnamon sugar on top,
so I find you don't want them too sweet.
And then we're also gonna add 3/4 cup of melted butter.
I use salted butter here in the states
just because I think it's more flavorful.
But if you're outside the states,
then I would definitely use unsalted
just because it can be pretty salty
in other parts of the world.
So the butter is for the flavor.
And then I also like to use 1/3 of a cup of oil.
So you can use vegetable oil,
you can use corn oil, canola oil, coconut oil.
I just wouldn't use olive oil
'cause that would just be a little bit too heavy,
and we want a really nice and light fluffy muffin.
And then of course, my secret ingredient
for all muffin recipes is a little bit of water.
So we're gonna add three quarters cup of water.
I just think it's better than the milk.
I've gone back and forth with you guys about this
because there are a lot of people that don't believe me
and they wanna add the milk.
And if you're one of those people, go ahead, add your milk
but you won't get as fluffy as a muffin.
It will be better with the water.
Try it and let me know,
to replicate the taste of our snickerdoodle cookies,
which I do have a really fabulous snickerdoodle cookie
on my blog.
So I will leave you the recipe in the description.
I'm actually in the process of reshooting
about 300 recipes for my blog,
and redesigning my website.
So in about a month or so,
we'll be a much better experience over there for you guys.
I appreciate the patience while I figure that out.
But vanilla extracts,
you gotta have it in the snickerdoodles.
So we're gonna do a teaspoon just like that.
The blog was such an afterthought
because I was spending all this time on YouTube
and I put the recipe in the description,
and I still do that.
So if you want the recipe, that's where it is.
But if you wanna print it out,
you really kind of need the blog.
So I did that years later and, lo and behold,
it was just a lot of video frame grabs.
And now that I can shoot my own stuff,
I'm doing all the photography.
We're shooting it all.
It's quite the process.
Let me tell you.
All right, so we have our wet ingredients.
Now I'm just gonna set this aside.
And then for our dry ingredients, it's super simple.
We're going to do 1 3/4 cup of all-purpose flour
and then two teaspoons of baking powder
and 1/2 a teaspoon of salt.
And then we are gonna add our dry ingredients
to the wet ingredients just a little bit at a time.
And you guys know me by now,
I love my Danish dough whisk.
for whipping up any type of muffin batter,
or quick breads, or they're great for scones.
The reason I like them is it whisks up the batter
without over mixing.
And I find that can really be the issue,
especially when it comes to muffins.
You don't wanna overmix
because then you're gonna have a tough muffin.
So you just wanna mix it to the point
where it's combined and then kind of stop.
Let's see, this hardly took any time and we're done.
This is all you have to do.
Now when it comes to entertaining, and I'm making muffins,
I really love to use a jumbo muffin tin.
They just feel a little bit more special
like something you might get at a coffee shop.
And that way everybody gets a good portion.
They feel like little mini coffee cakes.
And you can also get jumbo muffin tin papers.
So I do put the papers in there
because that's gonna prevent the muffin
from drying out on the exterior,
which will also dry out the inside as well.
So if you want a really nice fluffy moist muffin,
use the papers.
Now if you don't have a jumbo muffin tin,
or if you don't want a jumbo muffin,
which who wouldn't want a jumbo muffin?
No, I'm totally kidding.
You don't want a jumbo muffin,
you can use a standard muffin tin.
This recipe will make 12 standard muffins too.
So you got two ways to go.
You want them to really fill out the well.
I find two scoops of the standard muffin scoop
is the way to go.
Then for the cinnamon sugar,
you're just gonna take two teaspoons of white sugar
and add 1/2 a teaspoon of cinnamon and whisk that up.
You actually don't wanna put too much of this mixture
on top of the muffins
because I find it tends to weight them down
and then they don't really rise up as well.
So a little bit goes a long way.
I was really amazed how much this tastes
like a snickerdoodle cookie.
You have to try it.
It's so good that we are gonna put our muffins
in a 350-degree Fahrenheit oven
for anywhere from 25 to 27 minutes.
They'll be risen up and cracked in places.
And if a toothpick comes out clean,
they're ready to pull out.
And they will be really fragile
when you take them first out of the oven.
So if you let them cool, about 10 to 15 minutes
they'll be a little bit easier to handle.
But oh my gosh, look at that.
So delicious.
I hope you guys give these muffins a try.
Let me know what you think.
And I bet you have all the ingredients
sitting in your cabinet.