I’ve always been an avid fan on snickerdoodle cookies because I love cinnamon. But my love for cinnamon isn’t strong enough to do the challenge on the other hand.

Then we have a classic blueberry muffin, which is my go-to brekky choice when traveling.

I combined the two together and the flavours are explosively good.

ingredients:

CINNAMON SUGAR
– 1/4 cup sugar
– 2 TBSP cinnamon

SNICKERDOODLE
– 1/4 cup butter
– 1/4 cup + 2 TBSP sugar
– 1/2 tsp cream of tartar
– 1/4 TSP baking soda
– 1/2 egg (whisk a whole egg, and then use 2 TBSP of the whisked egg. Save the remaining egg for the muffin)
– 3/4 cup flour
– 2 TBSP cake flour

MUFFIN
– 1/3 cup browned butter (melt in saucepan on mid-high until browned)
– 1/2 cup sugar
– 1/4 TSP ground nutmeg
– 1 1/2 TSP baking powder
– 1 1/2 cup flour
– 1 1/2 eggs
– 1/4 cup + 2 TBSP milk
– 1 cup frozen blueberries

the way:

– grease a muffin pan and preheat the oven to 350 degrees.
– combine cinnamon and sugar together and set aside.
– to make the snickerdoodle, cream together the butter and sugar.
– stir in the egg and flour. Then divide the batter into equal balls. Flatten them to discs and coat them in cinnamon sugar.
– set aside.
– with the remaining cinnamon sugar mix, add 2 TBSP of flour to it and stir to combine. Take the mixture and sprinkle each cavity of the muffin pan.
– to make the muffins, brown the butter in a saucepan.Stir in the sugar, nutmeg, powder, and flour until the mixture is a bit grainy.
– stir in the eggs and milk, mixing until combined.
– stir in the blueberries.
– divide the batter between the cinnamon-sugar-flour coated cavities of the muffin pan.
– top each muffin space with the snickerdoodle cookie dough.
– bake for 20-25 minutes until the muffins are puffed and crackly.