Have you ever heard the story of the Refund Muffins?????
No??
Well then, by all means.. let me!
Peabody did a post for these AMAZING looking Snickerdoodle muffins.
Now, I love me a Snickerdoodle as much as the next guy. But a muffin and a cookie mixed together???? AWESOME!
Apparently, someone else thought so too. And decided that they would make a double batch to bring to a pot luck. This email followed..
Dear Mr. Peabody(first off Peabody is my first name and I am a woman…just want to clear that up),
I recently made your muffins that were so highly recommended. One blog even said they were the best muffins ever. Well mine turned out horrible. I am an excellent baker so I know that I did nothing wrong, it must be your recipe. I wanted to bring these to a pot luck and so I made a double batch. I wasted $7.30 on making these. Enclosed is my address, I would appreciate a refund for the money I spent on the ingredients. I will take a personal check if that would be easier.
Sincerely,
XXXXX
Funny huh???? If I had a dime for every recipe that didn’t turn out how I wanted I’d be pretty close to rich.
Despite this person’s ranting, I made them the next Sunday for breakfast.
They were just as good as I imagined..
Snickerdoodle Muffins
from Culinary Concoctions by Peabody
2 sticks unsalted butter, softened
1 cup sugar
2 tsp vanilla
2 eggs, at room temperature
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
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
Makes 12 -14 regular muffins, or 60 mini muffins
Pre-heat the oven to 350 degrees (F). Prepare muffin tins with cupcake papers and lightly grease with cooking spray, or grease pan without liners.
In a medium bowl, mix together the flour, baking soda, and baking powder and cream of tarter and set aside. Using a stand mixer on medium low speed or by hand, cream the butter and sugar until soft and fluffy (about 3 to 5 minutes). Add vanilla. Add eggs one at a time and mix until each egg is fully combined with the sugar, butter, vanilla mixture. If you are using a stand mixer, turn the mixer to low and add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally to get all the ingredients combined thoroughly. Do not over mix though. The dough will be firm but not clumpy.
Using an ice cream scoop or soup spoon, 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.
Once the muffin dough-ball is completely covered in cinnamon sugar, place dough-ball in prepared muffin tin.
Bake them for approx. 12-14 minutes for mini muffins, or 20-22 minutes for normal muffins, or until they are golden brown. Let cool for about 5 minutes before removing from tins to allow the cinnamon sugar crust to firm up. Serve warm.
Warning: The rolling in cinnamon sugar is VERY messy! But VERY worth it.
I also recomened using liners. It was a little hard to get mine out of the muffin pan.
The tops turn out wonderfully crispy..
I hope you enjoy these.. and please don’t ask me for a refund. It was Peabody’s idea! 
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