Snickerdoodle Muffins

Mmmmmm :)  Doesn't the name just reel you in?  Who doesn't love a snickerdoodle cookie?  When I found out about this recipe I knew I needed to try it!  I pretty much followed the recipe I found here .  So I'm just going to copy and paste it, but please, give this recipe a try!  You won't be sorry you did :)


2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Chocolate Chip Muffins

I know I know, shock is being sent out all over the place because I am back and updating this blog!  We are FINALLY settled in and I am so excited to get back in my kitchen and BAKE!  Here's what I baked up today!

What  you need:
3 cups flour
3 teaspoons of baking powder
1 cup sugar
2 cups milk
2 eggs
2/3 cup butter, melted
1 bag milk chocolate chips

Preheat oven to 350 degrees.  Use cooking spray or muffin tin liners in your muffin pan.  In a large mixing bowl combine the first 4 ingredients.  In a separate bowl mix your milk, eggs, butter and chocolate chips.   Pour into dry ingredients and stir just until moistened.
Pour batter into sprayed or lined muffin pan.  Fill 3/4 of the way full.  Bake for 20 min. or until a toothpick inserted comes out clean.  Cool in muffin pan for 5 min. then remove and cool on wire racks.

From our table to yours, bon appetite!

Pumpkin muffins

This recipe came from this website. I was looking for a great muffin recipe that called for pumpkin since I seem to have excess of it as of late! They turned out great and they taste even better!

What I used:
1 yellow cake mix
1 can (15 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice

Preheat your oven to 350 degrees. Grease or line your muffin tins. Pour the dry cake mix into mixing bowl and add the pumpkin. Mix well until smooth. Add the cinnamon, nutmeg and pumpkin pie spice and mix well. Pour the batter into your muffin tin until they are 3/4 of the way full.
Bake for 20 min. or until toothpick comes out clean. Cool on wire racks.

From our table to yours, bon appetite!

Berry Cream Muffins

We are getting some new neighbors this week and I thought I would welcome them in with a fresh batch of homemade muffins! It also gave me an excuse to bake again! My hubby and I tried these muffins as soon as they came out of the oven and both of us just loved them! They are not very good for you so obviously they taste great :) They are a great every once in a while recipe though! The recipe can be found from Taste of Homes Baking Book.

What I used:
4 Cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 tsp. vanilla extract

1. In large bowl, combine the first 5 ingredients. Add the berries and toss gently. In another bowl, combine the eggs , sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

2. Fill greased muffin cups 2/3 of the way full. Bake at 400 for 20-25 min. or until a toothpick comes out clean. Cool for 5 min. before removing to wire racks.

From our table to yours, bon appetite!