Late Saturday night, I had the brilliant idea to start a Scone Sunday post series. It was far too late on Saturday to make a go of it this past weekend, but I thought perhaps I would do a Muffin Monday post. Yeah that didn’t happen either so here is Muffin Tuesday.
These are a cookie in the form of a muffin. Nom nom nom!
Snickerdoodle Muffins (adapted from Susi’s Kochen)
- 2 stick butter, softened
- 1 C sugar
- 2 eggs
- 2 t vanilla
- 2 1/4 C whole wheat white flour
- 3/4 t baking powder
- 3/4 t baking soda
- 1/2 t kosher salt
- 1 1/2 t cream of tartar
- 1 6 0z. cup of plain Chobani
- 1/4 C milk
Cream the butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is mixed in, scraping down sides of bowl as needed. Mix in vanilla. In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and scrape down the sides. Add the Greek yogurt and milk and mix to combine. Scrape down the bowl Add the rest of the dry ingredients and mix until you have smooth batter.
In a small bowl, combine 2/3 of a cup of sugar and 2 tablespoons of cinnamon for the topping. The batter is fairly stiff. Use an ice cream scoop or a large spoon and spoon the batter into the bowl of cinnamon sugar and roll it until coated. Place into a lined muffin tin. Sprinkle the leftover cinnamon sugar onto the tops of all of the muffins. Bake the muffins at 350 degrees for about 15-18 minutes or until they are golden on top and just baked through.
These muffins got the seal of approval from Coach. Snickerdoodles are his favorite cookie!
Happy Muffin Tuesday! Maybe next time I’ll celebrate this on a Monday!