32 Reviews | Be the first to review!
Reviews
jenndk on 3.14.2011
These are super delicate and light.
I had some trouble rolling the batter balls in the cinnamon/sugar mix, didn’t really want to be a ball, but despite the gooey fingers I ended up with, they came out very good. They were a hit in my house, so I will be keeping this recipe.
vennz on 3.15.2011
This recipe made 20 regular sized muffins. If I had filled the tins any fuller they would have spilled over into the oven. My prep time was longer than 10 minutes, but so worth it. These are delicious! A new favorite. Thank you!
bakelifesweet on 3.15.2011
Definitely a big hit with friends and family. My first batch took longer to roll the dough in the cinnamon and sugar, but was well worth it. I used a regular ice cream scoop to measure my batter and it worked fine. I didn’t have a batter ball either, it was more like a blob of dough but it worked just fine. I also made mini-muffins and they were a bigger hit than the regular sized muffins. I yielded 12 regular sized muffins and 23 mini-muffins. The baking time was the same for me for both muffins. I used a cookie scoop to measure out my mini-muffins. Overall, a very good recipe that will go into my box for good. Thanks for sharing!
khardin on 3.15.2011
These were really good – they tasted almost exactly like a snickerdoodle cookie, very light and fluffy. The batter yielded more than 12 muffins. You could probably get 18-24 regular sized muffins out of this recipe.
emerald007 on 3.15.2011
Made these tonight, and while I think they tasted unique and delicious (a cross between a snickerdoodle cookie and a cinnamon muffin), if I make them again, I will use 1.5 or 1 stick of butter instead of 2 full sticks. The muffins were plenty moist, in fact, probably too moist – too buttery. When I took the muffins out of the muffin tins, there was pools of melted butter in the bottoms of the tins. That, and the exteme moisture tells me all that butter isn’t necessary. Also, I think this recipe can easily make 18 standard size muffins (my first attempt made 16 overflowing standard size muffins).
ccsick on 3.15.2011
This recipe made 12 jumbo muffins for me. They are a little pricey to make when butter is $3.99/lb. I’ll also cut back on the butter to see if it affects the taste any. Thanks for sharing this recipe, it is unique. I’m taking it to a work potluck tomorrow. It will be a good thing for the early birds.
appleofmyeye on 3.16.2011
These were awesome! I had to make myself stop eating them! I agree with the other reviews that the recipe makes way more than 12 regular muffins. I got 10 regular muffins and 24 mini muffins. The smaller muffins were easier to work with when rolling in the cinnamon/sugar mix and had a better shape when baked. The mini muffins took 17 min and the regular muffins took 5 min longer. I did not have cream of tartar or buttermilk, so I substituted white vinegar for the cream of tartar (added in with sour cream), and regular milk/white vinegar for the buttermilk. Turned out delicious! Thanks for a great recipe!!
theboysmom on 3.16.2011
These were really yummy and very quick and easy to make. I turned them into mini muffins as they work better here in a house with small children (small hands and appetites!) I would definitely make these again!
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13 Comments | Be the first to comment!
Comments
Brooke on 3.14.2011
these look like heaven! thanks for sharing!
ashleykk on 3.14.2011
Can’t wait to try these! They look delicious!
MomToOne on 3.14.2011
Just wondering….. have you ever tried these with whole wheat flour? They look soooo delicious.
badgermom on 3.15.2011
they look wonderful, but I wonder. 2 cubes of butter for 12 muffins? is that right?
myownplace on 3.15.2011
I want to make these today. What size scoop are you using?
missjen3 on 3.15.2011
These came out wonderful! So Yummy! I substituted 1 cup of the flour for white whole wheat four and used margarine instead. I think I made them a little smaller because the batter made 18 muffins instead of 12. I used my regular sized ice cream scoop to scoop out the dough. Thank you for the great recipe!
ccsick on 3.15.2011
I too wonder about the size scoop? And I normally use the large muffin pans. Anybody know how many of them this would make? oh, nevermind::::I’m going to just try it for a work pot luck and let you all know tomorrow.
bakelifesweet on 3.15.2011
Thought of my brother when I saw this take on one of his favorites and just had to make them. I whipped ‘em up for a family and friends dinner immediately. I made regular and mini sized muffins. They baked for the same amount of time and both came out great. We preferred the mini-muffins over the regular size, but we’ll eat ‘em either way. Delicious! Thanks!
ccsick on 3.15.2011
I, too think I’ll make the mini ones. There’s a gal coming from Germany to teach us glass this weekend. This will be great to have there. Thanks for sharing!!!
normab on 3.20.2011
These are incredibly good! I just made them and they are disappearing fast!
I used the paper liners – worked well! I sprinkled some sugar mixture in first, then spooned in the batter, then generously sprinkled more on top – (Too much work to roll them, I thought)
For me, the yield was 1 dozen regular size muffins and 2 doz mini muffins.
Definitely will be making these again!! Thanks for sharing the recipe!
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