September 11, 2013

Secret Ingredient Snickerdoodle Muffins

 
Words can't even describe how tasty these muffins are.

I was originally going to call these cinnamon swirl muffins.  Pretty boring, right?  Then, when "The Mr." saw these he said mmm . . . Snickerdoodle Muffins?

They totally look like snickerdoodles.  The top looks kinda cracked and it's coated in cinnamon and sugar and they actually taste like a snickerdoodle too.  

All I knew was I really wanted some kind of cinnamon muffin to serve with my awesome homemade peach jam.
These were perfect.

The secret ingredient is the ricotta cheese.  I know it sounds strange, but it produces an amazing muffin with a perfect crumb and they stay fresh for several days.  The base recipe is one of my favorite muffin bases ever.  You gotta try it to believe it.   
Secret Ingredient Snickerdoodle Muffins
From:  Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla

Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine flour, baking powder, baking soda and salt; set aside.  In a medium bowl cream together butter and sugar until fluffy.  Add ricotta cheese and beat until smooth.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix until just combined.  Batter will be very thick.  Combine all cinnamon and sugar topping ingredients in a small bowl.

Fill muffin cups 1/3 of the way full with batter.  Top each with 3/4 teaspoon of cinnamon and sugar mixture.  Top with more batter, filling cups 3/4 of the way full.  Using a toothpick slightly swirl the batter with the cinnamon and sugar.  Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake for 23-24 minutes or until a toothpick comes out clean.  Yield: 14-15 muffins.  


Base muffin recipe adapted from: Two Peas and Their Pod

8 comments:

  1. I'm intrigued! Ricotta cheese is definitely a surprise, but your muffins sure look moist and I Love the cinnamon sugar cracked top!! Delicious!
    Blessings,
    Leslie

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  2. I'm usually not a ricotta cheese fan--it's boring. But...I will take your word for it and try these. Grandkids are coming tonight, I know they love muffins.

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  3. These look really scrumptious.

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  4. Wow that looks so delicious! Thanks for sharing ♡

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  5. Mmmm muffins! Love all this goodness Jenn!

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  6. I just made these and they were AMAZING! I highly recommend making them... they are tender, moist and not too sweet (although I admit, I only used half of the cinnamon sugar- personal taste). I think I might try and swap the 'secret' ingredients for other recipes. I used whole ricotta

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    Replies
    1. I am so glad you liked them as much as I do! Thanks for letting me know.

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