The Refund Muffin

When Peabody of Culinary Concoctions by Peabody posted, proclaiming this as her favorite recipe from 2007, I knew I had to try it. The story behind it is rather amusing, as it has now been dubbed the "refund muffin," due to someone emailing Peabody requesting a refund for their cost in supplies after they made the muffin and did not like it!

That person is definitely in the minority, as everyone else seems to love it... including myself. I was not disappointed by this recipe, and I actually prefer these muffins over the traditional cookie. Mine did not turn out quite as lovely as Peabody's, as I became impatient and opened the oven before they were done baking. Regardless of how they looked, they still tasted amazing :)

Not sure if it is just me, but I did have a little bit of difficulty rolling the batter in the cinnamon and sugar mixture. I ended up just dropping each ball of batter into my bowl and then moving my bowl in the same type of motion you would make as if you were using a skillet and trying to flip a pancake. It also took a little trial and error for me to figure out how large to make my batter balls to fit my muffin pans. A few ended up too small so I had to roll additional batter in the cinnamon/sugar and then added them into muffin pans that weren't full enough. This allowed me to create a few muffins that had a cinnamon/sugar swirl in the middle :)

Snickerdoodle Muffins
from Culinary Concoctions by Peabody

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling

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.

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

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.

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 in to muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.