Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday
I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys
Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!
- 2 Sticks Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Tsp Vanilla
- 2 Eggs
- 3/4 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 3/4 Tsp Cream of Tartar
- 3/4 Tsp Allspice
- 1 1/4 Cups All Purpose Flour, Unbleached
- 1 Cup Whole Wheat Pastry Flour
- 1/2 Cup Granulated Sugar
- 1 Tbsp Cinnamon Powder
- 1/2 Package Cream Cheese (4 oz), softened
- 2 Tbsp Confectioners Sugar
- 2 Tbsp Whipping Cream
- 1/2 Cup White Chocolate Chips
- Preheat oven to 350F
- Line 2 muffin trays with 21 paper liners (or grease the muffin cups)
- In a medium bowl, sift al purpose and whole wheat pastry flours along with allspice, baking soda, baking powder, and cream of tartar. Set aside
- In a shallow bowl, add 1/2 Cup Sugar and 1 Tbsp cinnamon. Combine and set aside.
- In a large mixing bowl, cream butter and sugar until well combined.
- Add vanilla, mix to combine
- Add one egg at a time, mixing after each addition until fully incorporated
- Add the flour mixture and the sour cream to the wet ingredients. Combine well, scraping the batter from the sides with a spatula into the mixture when needed
- Using an ice-cream scoop, add batter into the cinnamon sugar mix and roll until completely covered
- Place covered batter into each paper liner
- Bake for 20 minutes or until a toothpick inserted comes out clean
- For the frosting: Place chocolate and cream in a bowl and warm on 30 second intervals. I did this 3 times, stirring every 30 seconds until fully melted and smooth. In a mixing bowl, cream sugar and cream cheese until smooth. Gradually add the chocolate mixture. Transfer into a smaller bowl. This yields about 1/2 Cup of frosting
- When the muffins are cool, add about a tablespoon on frosting and spread in a circular manner, just to cover the top
Using standard sized paper liners, this recipe yields 21 muffins
Wonderful smell, very delicate texture!
Very visually appealing. The tops really do look like cookies! Or do I just have cookies on my mind…
I realized after I put these muffins in the oven that I used pretty pink muffin liners for my husband and his co-workers. Hopefully it will make them smile, before and after the first bite.
The white chocolate cream cheese frosting was just an experiment and I’m glad it worked out. I’m sure semi-sweet would work just as well. I’m tempted to try it with dark chocolate.
A very moist muffin. Not too sweet. Seriously addictive.
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