Wednesday, December 21, 2011

Breakfast Muffin Recipe

Snickerdoodle Muffins
Back in 1991 when I taught third grade, one of the Language Arts goals was to "read to complete a task".  As an energetic twenty-something teacher, I  immediately thought that a great way to practice that educational objective was to follow a recipe and cook something in class.  Now that I am a mom, I still think that it is important for young people to learn to "read to complete a task"; so, when my twelve year old son requested his favorite breakfast, Snickerdoodle Muffins, to celebrate the first day of Christmas vacation I replied, "Sure, as long as you make them!"

When my older children embark on solo culinary adventures, I require encourage them to begin with a clean kitchen, read through the recipe before starting, and gather all of their ingredients before starting to cook.  Then they wash their hands, choose an apron, and tackle some independent cooking while I busy myself with laundry or dusting.    I attempt to be within ear shot to answer questions such as "Can I use cupcake liners instead of buttering the pan?" or "Where is the fresh nutmeg?", but I avoid offering unsolicited advice or ripping the wooden spoon out of their hand when they are 'whipping' even though the recipe clearly says 'gently mix'.

Today my son tackled his batch of Snickerdoodle Muffins like a real pro.  As a huge fan of Alton Brown, he chose to freshly grate his nutmeg with a rasp grater and he did not over mix his batter. He preheated his oven and cleaned up after himself.  He even tolerated me poking around the kitchen with my camera.

Delicious for breakfast or brunch, Snickerdoodle Muffins are fun for family baking.  
This recipe for Snickerdoodle Muffins, which I ripped out from the March 2007 issue of Family Fun magazine, is particularly suited to young bakers because it only involves ten ingredients and it ends with a fun step of dipping the slightly cooled muffins in butter and then cinnamon sugar.  It also makes the house smell divine and is fully appreciated by younger siblings.  I am grateful for my background as a teacher and am glad that all of my children will enter adulthood knowing how to "read to complete a task".



It's always good to gather all of your ingredients before starting.

My son is a huge fan of Alton Brown and learned from his cooking hero that freshly grated nutmeg is best.

Tip of the day:
cover the butter with the paper butter wrapper to
avoid spattering Mommy's clean microwave.

An ice cream scoop guarantees uniformly sized muffins.

Dipping the muffins in melted butter and cinnamon sugar is fun!


Snickerdoodle Muffins Recipe
     recipe adapted for Family Fun Magazine, March 2001
     makes one dozen muffins

For the muffin batter,
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1 cup plus 2 Tablespoons milk
6 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping,
1/2 cup sugar
1/2 teaspoon cinnamon
dash of nutmeg
2 Tablespoons unsalted butter, melted and slightly cooled

  1. Preheat the oven to 375 degrees.  Line a muffin pan with paper liners.
  2. Melt 6 tablespoons of butter, set aside to cool slightly.
  3. Whisk together flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl.
  4. In a medium-size bowl, whisk the egg until frothy.  Blend in milk, melted butter, and vanilla.
  5. Make a well in the dry ingredients and pour in the liquid mixture.  Using a wooden spoon, mix the batter gently until it is fully combined.  Do not over mix.
  6. Fill each muffin cup about two-thirds full.
  7. Bake on the center rack for 15 minutes.  Rotate the pan and bake for an additional 5 to 7 minutes or until muffin tops are lightly browned and a cake tester comes out from the center of the largest muffin with only a few crumbs.
  8. Cool the muffins on a wire rack for 5 minutes.
  9. Meanwhile, mix the sugar, cinnamon, and nutmeg in a small bowl and melt 2 tablespoons of butter.  
  10. When the muffins are cool enough to handle, dip each muffin in the butter then the sugar mixture to cover the entire top of each muffin.
  11. Serve muffins warm or cool entirely and store in an air-tight container for up to 2 days.
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10 comments:

  1. oh yum! and I LOVE your "read to complete a task" objective and reading/making a recipe is a great way to do it!

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  2. These look perfect for Christmas morning. Delicious. We have a wonderful Nutella Fluff Cocoa. Come visit and check it out. Happy Holidays!

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  3. These look so amazingly delicious! I would love for you to share it at my "Best of 2011" link party, along with any other posts you are most proud of from this year. www.petalstopicots.com
    ~Kara

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  4. Hi Heidi,
    We just love snickerdoodles and I know we would love this recipe for Breakfast Muffins. They look delicious! Thank you so much for sharing with Full Plate Thursday. I want to wish you and your family a very Merry Christmas!
    Come Back Soon,
    Miz Helen

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  5. Go him! They look great! Thanks for sharing!

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  6. These look great. Thanks for linking up to Its' A Keeper!

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  7. I love seeing kids in the kitchen! This will be a "go to" recipe in my house. Thanks for sharing

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  8. Ooh yum these look delicious! Saw them on Foodie Friday and had to check them out :) Merry Christmas!

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  9. Thank you for sharing with Foodie Friday! These caught my eye, so I'm here to say, Hi, Merry Christmas and I'm pinning these right now! :)

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  10. I cannot wait to try these!!

    Stopping by from Full Plate Thurs.

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