Sunday, November 20, 2011
Many months ago I spotted a recipe on the web for snickerdoodle muffins and I got very excited. They looked positively delicious. Snickerdoodles rank high in my love of all things cookie, so transforming them into something that is socially acceptable to eat for breakfast sounded positively ingenious. I was so excited that I forgot to bookmark the page.
My only memory of the recipe was that it used cinnamon chips so I figured I would track those down before scouring google to find the recipe again. It took a fairly good while to find the chips, I guess they're a relatively seasonal offering. (note to self: stock up!) When I finally tracked them down, I came home happily with visions of sugary goodness in my head.
But I couldn't find the recipe. I found many similar recipes for similar muffins, but the version that had piqued my excitement months ago was apparently lost in the depths of the interwebs. My love of snickerdoodle prevailed, however, and I decided to come up with a recipe of my own. They turned out wonderfully, a cinnamony-sugary concoction that grazed the line between snickerdoodle and coffee cake. The cinnamon chips surprised me by melting into the muffin batter when they were baked, adding dots of sweetness rather than crunch. While originally I'd been hoping for the texture of the chip, I loved the way it turned out. My breakfast for the week was saved and yours can be too:
1 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk*
1/4 cup vegetable oil
1 pckg cinnamon chips
*I ran low on milk and ended up using about half milk, half heavy cream. Cream can do no harm, right? That's what I thought.
1 cup sugar
2 teaspoons ground cinnamon
Preheat the oven to 375 degrees. Grease your muffin pan. In a good sized bowl, combine your dry ingredients (flour, sugar, baking powder, and salt). In another bowl, combine your egg, milk, and vegetable oil. Add the wet ingredients into the dry and mix until just moistened. Stir in the cinnamon chips.
Fill the muffin cups about 2/3 full then dust lightly with cinnamon topping. Bake 25 to 30 minutes or until the muffins look golden brown.
Makes 12 muffins