It's the most wonderful time of the year! Oh wait, it's in the 70's here in Wisconsin! I have a very hard time getting into the holiday spirit when it's this warm. However, making snickerdoodle muffins without cream of tartar helped!
These moist and cake like muffins with cinnamon chips and cinnamon topping put me back in the mood for Xmas! Nonetheless, I turned on my christmas crooners and belted Rockin around the Xmas tree with my windows opened! Don't Judge!
You ask, why without cream of tartar? I simply didn't have it in my pantry to I had to substitute and these muffins turned out amazing!
Ingredients
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Milk
- Sour cream: Yogurt can be used as well
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Hershey's Cinnamon chips
Step by step instructions
- Make the muffins: Preheat the oven to 375 degrees. With the mixer on medium and in a mixing bowl, cream together the butter and sugar. Add in the vanilla extract, milk, egg, and sour cream until fully combined. With a silicon spatula, fold in all the dry ingredients and cinnamon chips. Don't over mix.
- Fill muffin pans and bake: Pour batter into muffin tins and fill about ⅔ full. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
- Brush or dip with melted butter: Once the muffins have come of the oven and have cooled, either brush the tops of the muffins with butter or dip them in butter.
- Dip the tops in cinnamon/sugar mixture: After melted butter is on top of muffins, dip them in cinnamon sugar! Serve and enjoy!
What is cream of tartar?
Cream of tartar is potassium hydrogen tartrate (getting all chemical here) and is a by product of winemaking! In cooking it is known as cream of tartar.
It has been used to stabilize egg whites, increasing their warmth tolerance and volume, and stabilizing whipped cream, maintaining their texture and volume.
Cream of tartar also prevents sugars from crystallizing and reducing discoloration of boiled vegetables.
It serves a lot of purpose while baking, but in the next section I will discuss the substitutes you can use if you don't have cream of tartar on hand!
Substitutions and variations
If you are out of cream of tartar or just don't have any on hand (like me) these substitutes can be used! They all have the same acidic properties as cream of tartar.
- Lemon juiceWhite vinegar
- Baking powder: this is what I used for my snickerdoodle muffins
- Buttermilk
- Yogurt
- Add in some nuts or other chocolate chips
FAQ's
Snickerdoodle muffins without cream of tartar are just that good to make another batch and freeze them! Put in a freezer safe container for up to 3 months. Allow to thaw at room temperature and then microwave for 10-15 seconds!
Don't over mix the batter. Only stir until just combined. This will guarantee a fluffy muffin!
Snickerdoodle muffins without cream of tartar
Equipment
- Electric hand mixer
- mixing bowl
- 1 standard muffin pan
- Measuring cups and spoons
- spatula
Ingredients
Snickerdoodle muffins without cream of tartar
- ½ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- ½ cup milk
- ¼ cup sour cream
- 1⅔ cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup cinnamon chips
Cinnamon topping
- 4 tablespoon unsalted butter melted
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
Snickerdoodle muffins without cream of tartar
- Preheat the oven to 375°. Spray the muffin pan with non-stick spray and set aside.
- In a large mixing bowl, with an electric mixer, cream together the butter and granulated sugar until light and fluffy (2 minutes).
- Add in the egg, milk, vanilla extract, and sour cream and mix until well combined.
- With a silicon spatula, fold in the flour, baking soda, baking powder, cinnamon, salt and cinnamon chips just until combined. Don't overmix.
- Pour batter into muffin tins until they are about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the muffin pan for about 5 minutes before removing and transferring to a cooling rack.
Cinnamon topping
- While the muffins are baking, melt the butter in the microwave. Set aside.
- In a small bowl, whisk together the cinnamon and granulated sugar.
- Once the muffins are cooled for a couple of minutes, using a pastry brush, brush a layer on the top of each muffin (dipping the muffins in the melted butter is also an option).
- Sprinkle each muffin with the cinnamon/sugar mixture. Serve and enjoy!
Nutrition
Breakfast recipes
- Raspberry banana cruffins
- Cronuts with lemon glaze
- Chocolate Eclair Danish Kringle
- Biscoff donut muffins
Fun fact of the day!
No two cornflakes look the same!
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