Cookies? Muffins? Cinnamon? Dougnuts? – I believe the proper scientific term is ‘heck yes’.
A snickerdoodle cookie is literally baked on top of blueberry-studded doughnut-muffin batter. You end up with fluffy, melt-in-your-mouth blueberry muffin, with a completely crisp outer layer (from cinnamon-sugar-coating the muffin pan and from the cookie). What’s everybody’s fave part of muffins? The crispy edges, cinnamon-sugar crackled top?
Well: These have pretty much the best muffin top in the whole entire world – crispy, sugary, AH.MAY.ZING!
Snickerdoodle Topped Blueberry Doughnut Muffins
For the cinnamon-sugar:
- 1/4 cup (4 tbsp) sugar
- 2 tbsp cinnamon
For the snickerdoodles:
- 1/4 cup (55g) butter
- 1/4 cup + 2 tbsp , (75g) sugar
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/2 an egg , (see notes)
- 3/4 cup + 2 tbsp , (100g) all purpose flour
For the muffins:
- 1/3 cup (66g) butter, melted
- 1/2 cup (100g) sugar
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 1/2 cups (195g) all purpose flour
- 1 1/2 eggs , (see notes)
- 1/4 cup + 2 tbsp , (90ml) milk
- 1 cup (250ml) frozen blueberries
- Grease a muffin pan, preheat the oven to 350 degrees F (180 degrees C).
- Combine the cinnamon-sugar ingredients in a shallow bowl, set a side.
- Make the snickerdoodles:Cream together the butter and sugar. Stir in the egg, flour. Divide the dough into 12 equal balls, flatten into disks which are roughly the width of a muffin. Coat in cinnamon-sugar. Stack them up and set aside.
- Add 2 tbsp of flour to the remaining cinnamon-sugar, and use it to dust each cavity of the greased muffin pan.
- Make the muffins: In the saucepan, melt the butter. Stir in the next 5 ingredients until you get a sandy mixture. Stir in the egg and milk, mixing until just combined. Stir in the blueberries.
- Divide the batter between the greased, cinnamon-sugar-flour coated cavities of the muffin pan. Top with a disk of cookie dough, and bake for 20-25 minutes until puffed and crackly.
Snickerdoodles from Betty Crocker