32 Reviews
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thesweetandsalty on 12.19.2011
Snickerdoodles are my husband’s favorite and he has been away on business so I surprised him with these when he got home. Big hit! I was thinking of making them for a Christmas Eve brunch and they got a big thumbs up so decision made.
msblue on 11.28.2011
Oh so yummy. I made 17 large muffins from your recipe and I don’t think that will be enough for hungry appetites. Didn’t have buttermilk so I used a little whole milk as a substitute. Will definitely make them again and again and again.
misspriss on 8.1.2011
These turned out so good! A little messy to make, but so worth it. Following the other baker’s advice I cut the butter down to 1 and 1/2 sticks instead of 2. For me the recipe yielded 18 muffins. Thanks for sharing! I will definitely be making these again!
Denise on 6.8.2011
These a wonderful muffins! I baked them in the morning so my husband could take them to work for a Monday morning meeting and everyone at the meeting kept telling him to thank me for sending them with him. Thankfully the recipe made more than a dozen (I made 16) so I had to try one. They were so moist and delicate. I fell in love with them, yes they are a little difficult to work with, but well worth the effort. I cook for a sorority and can’t wait to see how they like them. But I am sure they will because their favorite snack I make for them is Snickerdoodle blondies and I think these muffins will be another favorite of theirs, I know it’s mine! Thanks for sharing and making a lot of people happy.
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jrhodes85 on 4.8.2011
I made these once already, they are amazing!! But tonight, I was going to a party and decided to try to turn this into a “cake”. Here’s what I did: multiply the amounts for everything in the recipe by 1.5 — I actually used half splenda/half real sugar because I ran out of sugar and didn’t feel like going to the store… anyway…. After mixing everything, I used 2- 8 inch cake pans, sprayed with pam. I sprinkled them with the cinnamon sugar mix, split the batter in half and spread it evenly, the sprinkled more cinnamon sugar on top of each cake. Baked @ 350 for 30 minutes, then I put a cream cheese/powdered sugar glaze in between the two cakes and on top. It was great, tasted just like the muffins, and everyone raved!!
on 4.8.2011
I was able to made 24 mini-muffins and 6 full size. I use a tbs scoop like I use for cookies.
I did reduce the butter to 1.5 sticks.
dyeabolical on 4.4.2011
Utterly heavenly – put into muffin liners, and worked great – only fill half full!
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!
Cindy Carnes 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!!!