And you thought the only recipe you were gonna get this week was for Mai Tai's. Where's your faith? Would I leave you with only adult beverages to work with?
Wait - don't answer that.
Let's just say that the nostalgia from yesterday - while not completely gone - has taken a back burner to these muffins. These glorious, beautiful, wonderful Snickerdoodle muffins! They're moist and full of cinnamon flavor. And when you bite into them, you get a little cheesecake surprise. They'll change your life, man. Forget that I say that about all food - these will REALLY change your life.
Let's get to bakin'.
2 c. flour
1 c. sugar
2 t. baking powder
1-1/2 t. cinnamon
1/4 heaping t. salt
1 c. milk
4 T. butter, melted
1 t. vanilla
There are also ingredients for the cream cheese filling and cinnamon-sugar topping. I'll list those when we get to those parts.
Whisk the dry ingredients - flour, sugar, baking powder, cinnamon and salt - together in a large bowl.
Whisk the wet ingredients - egg, milk, melted butter and vanilla - together in a separate bowl. Pour over the dry ingredients.
Whisk until just combined and let it sit while you get your muffin pans ready. This recipe makes a dozen and I like to use paper liners.
Have any of you tried those cute, colorful, reuseable silicon liners? What do you think of them? I'm tempted whenever I see them but haven't given into the urge to buy them. I need endorsements from some of you experienced bakers before I bite the bullet.
Fill your muffin cups about 1/3 full and let them sit while you make the cream cheese filling.
2 oz. cream cheese, softened
1 t. butter, softened
1/2 c. powdered sugar
1/8 t. vanilla
Beat it all together in a small bowl.
Then, scoop out small amounts, about the size of a grape.
Plop these scoops of cream cheese lusciousness in the middle of the muffin cups. Don't let them touch the sides - they need to stay in the middle.
Then use the rest of the batter to cover the filling.
They will be filled almost to the top. Put them in a 350F oven for 18 - 20 minutes. While they're baking, make the cinnamon sugar topping with:
1/4 t. cinnamon
1-1/2 t. sugar
Mix that up and you have two options for using it-
1. Sprinkle it on the tops of the muffins before you bake them. It'll bake into the muffin and make a shiny top. Or,
2. Sprinkle it on after baking, which is what I prefer. I like to see the sparkly topping.
I got the recipe from Cooking Ventures on Tasty Kitchen, my favorite web site for new recipes. If you're ever in the mood for something new - TK is like a huge, online cookbook. Members on the site submit their own, tried-and-true recipes and so far, everything I've tried has been awesome. I've got a few of my recipes there, too!
Yummy! My kids - and the friends playing over here the day I made these - went nuts over these muffins. Next time I make them I may put in some cinnamon chips - could the goodness get any better?
Make 'em for breakfast tomorrow and your families will erect a statue in your honor. Then they'll rub your feet and give you the day off.