SNICKERDOODLE MUFFINS
- ¾ cup superfine sugar (berry sugar) but I guess regular sugar will also work. I always use berry sugar for baking
- 1 large egg
- 1½ cup self-raising flour
- 2 teaspoons baking power
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup of vegetable oil
- ¾ cup almond milk (regular milk will also work)
- 1½ teaspoon pure vanilla extract (you can also use caramel essence if you want a different flavor)
- For topping:
- 2 tablespoon pure butter, melted
- ½ cup superfine berry sugar
- 1½ – 2 teaspoons ground cinnamon (depending on taste)
Preheat oven to 350º F (180 ºC).
Grease muffin wells or use spray and cook or any other cake release agent.
Beat with an electric hand mixer the sugar and egg until it is light in color and frothy. Whisk together flour, baking powder, salt, and nutmeg and then blend into the egg mixture and stir to combine.
Pour in oil, milk, and vanilla extract and continue to mix well until no lumps visible. Divide batter evenly into muffin cups, filling each about ¾ full.
I used a mini muffin scoop as a measure and made 12 muffins, plus one mini loaf pan.
Bake for 15 – 18 minutes in preheated oven or until a tester inserted into the center comes out clean.
Grease muffin wells or use spray and cook or any other cake release agent.
Beat with an electric hand mixer the sugar and egg until it is light in color and frothy. Whisk together flour, baking powder, salt, and nutmeg and then blend into the egg mixture and stir to combine.
Pour in oil, milk, and vanilla extract and continue to mix well until no lumps visible. Divide batter evenly into muffin cups, filling each about ¾ full.
I used a mini muffin scoop as a measure and made 12 muffins, plus one mini loaf pan.
Bake for 15 – 18 minutes in preheated oven or until a tester inserted into the center comes out clean.
Melt the butter in a small bowl and keep aside for painting on the piping hot muffin once ready.
Mix sugar with ground cinnamon and set aside. Leave the muffin in the pan and immediately paint the tops with melted butter. Now, gently remove them one by one, and dip and roll the tops of the Snickerdoodle muffin in the cinnamon sugar. If you like it sweeter, drop the bottom also in the sugar. Leave to cool on a wire rack.
If you prefer, gently sprinkle some extra cinnamon as decoration on the top before serving it with a steaming cup of tea or coffee.
Prepared, tried, and tested by Esme Slab. I must admit it turned out very soft and tasty.
Prepared, tried, and tested by Esme Slab. I must admit it turned out very soft and tasty.
Recipe and photo: Esme Slab
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