I don't know what Snickerdoodles are... but...

I made Snickerdoodle Muffins!!!

They are DEEEEEli-shious!!!!!

Like seriously... I've eaten 4 already... 

It was all thanks to this post at two peas in their pod...

Now, I don't know what snickerdoodles are... 

HOW DO I NOT KNOW THESE BISCUITS!?!?!

Can you BUY these mythical things???

I lived in Canada for years... you'd think I would have discovered these things...

Considering Cinnamon Toast Crunch is possibly my favourite cereal in the whole world!!

I just don't eat them because they are full of sugar.. (I'm more of a muesli from real foods kinda gal)

Anywhos... 

There are step by step photo instructions here @ Tasty Kitchen 

(another part of the fantastic Pioneer Woman website)

I need cinnamon the size of the one in that photo!

I had a quick look at some of the notes and only used half the butter..

I also substituted yoghurt in place of buttermilk coz it's hard to find here..

(I found some at real foods when I went in for the cream of tartar - know for next time!)

I also had cinnamon & sugar mix leftover from my monkey bread attempt, so I just threw in more cinnamon so I don't have proper measurements for it... :)

My mixture was really really syrupy, as in, there was NO WAY it was going to form any kinda solid ball.. or even the goopy mess some other people were talking about.. so I just stirred my cinna/sugar mix into my batter, saving some to sprinkle over the top... 

Ingredients

1 cup Butter, Softened ( I used 1/2 cup Butter)
1 cup Sugar (I used 1/4 golden, 3/4 caster)
2 whole Eggs
2 teaspoons Vanilla
2-¼ cups Flour (I used about 1/2 cup wholemeal because I wanted to use it up)
¾ teaspoons Baking Powder
¾ teaspoons Baking Soda
¾ teaspoons Cream Of Tartar
½ teaspoons Salt
1 cup Sour Cream
¼ cups Buttermilk (I used yoghurt, and I think I used 1 cup by accident! Ooops!)

(would explain why my mix was so wet!! HAHAHA)
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FOR THE TOPPING:
⅔ cups Sugar
2 Tablespoons Cinnamon

Instructions:

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

****recipe taken from Tasty Kitchen, courtesy of two peas in their pod, adapted from Culinary Concoctions by Peabody****

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I also misread the instructions and put the sour cream in with the butter and sugar.. 

I just wanted to make them so I could EAT THEM!!

But, aside from ALL the mistakes I made.. the muffins still taste DEEELISH!!

They are super duper moist (HA!)

Try them!! You won't regret it!!

Wash down with a glass of milk = PERFECTION!!