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  • Writer's pictureBrooke Campbell

Libby's Signature Muffins (With a Twist)

Updated: Sep 12, 2021

Have I got an outstanding recipe for you! They are a specialty of my protagonist Libby’s and while I’ve tweaked her recipe a bit to make use of some of my sourdough starter, I believe she would approve. They bake up light, moist, and are deliciously fragrant. Cinnamon is just one of those flavors I live for, especially in the autumn and winter, and these little dolls don’t disappoint.

I’ve already started adding my own pumpkin spice mix to my coffee grounds in the morning. I may be pushing the season, but I’m kind of done with the summer of 2021, how about you?

I’m thinking I’ll add cinnamon chips sometime for an added oomph of flavor. These cakey darlings are great with your morning cuppa, afternoon snack, and any other time you fancy a treat!

If you decide to try this out, I’d love to hear how it went for you in the comments!

Don’t have sourdough starter? No worries. I’ve noted the adjustments you’ll need to make in the recipe.

Sourdough Snickerdoodle Muffins

Makes 14-17 regular-sized muffins. Preheat oven to 350° F. Prepare muffin tin by spraying/buttering or use liners. Grease the heck out of them. You don’t want these babies sticking. Don’t neglect the top of the pan in case the muffins rise and spread. If using a mini muffin tin, reduce the bake time by 5 minutes or so.

In a large bowl, cream together until fluffy and light in color:

2 sticks of unsalted butter, softened

1 cup sugar

Beat in:

2 tsp vanilla extract.

2 eggs

In a separate bowl, whisk together:

2 cups all-purpose flour (2 ¼ cup if not using sourdough)

½ tsp baking soda (¾ tsp if not using sourdough)

½ tsp baking powder (¾ tsp if not using sourdough)

¾ tsp cream of tartar

¾ tsp nutmeg, or cinnamon

Alternate adding into bowl of wet ingredients, mixing each addition just until incorporated. (Be careful not to overwork batter.)

flour mix – begin and end with this

¾ cup sour cream, or Greek yogurt (1 cup if not using sourdough)

½ cup sourdough starter

In small bowl, stir together:

½ cup sugar

1 T cinnamon

Fill muffin cups about ¾ full. Sprinkle that cinnamon sugar yumminess liberally over tops. Bake 20-22 minutes, until tops are golden brown and toothpick comes out basically clean.

Let rest in pan 5 minutes to set before easing them out to a rack to finish cooling…if you can stand not to eat them immediately!

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