snickerdoodle muffins [tasty kitchen]

…aaaaaaand I’m back!

To those of you still reading: thank you for sticking around through the past few months of sporadic posts–and utter lack of posts. This is an experiment and a learning experience for me, and as it turns out, I’m terrible at updating regularly when I don’t have a structured schedule for the rest of my life. In other words, summer completely whacked out my posting schedule.

But now I’m back at school! And things can go back to normal again: weekly updates, lots of photos, and cupcake orders! Yes, I am back in business, and very happy to be so. I’m hoping that this quarter will mean some serious growth for tlc–assuming I can handle it on top of school. Eep.

Alright, enough chatter. On to the main attraction: these muffins.


Cinnamon sugar, melt-in-your-mouth, cookie muffins.

Do you hear that?

Cookie muffins.

That is literally what these are.
And with the sheer amount of butter and sugary goodness in these muffins, how could they be anything less than delicious?


As the weather gets cooler–though it’s debatable whether or not it’s actually cooling down in Chicago–I find it too easy to fall in love with the cinnamon and spice craze that seems to sweep up everyone when sweater weather rolls around.

Perhaps this has something to do with the fact that half of my wardrobe was made for autumn. I am not ashamed.


I first made these in high school for an English class breakfast, and I’ve made them probably a half dozen times since. The most recent iteration was for a visit to my best friend. There’s something about snickerdoodles that tastes like childhood and home.


I also get a silly amount of joy from dolloping sticky balls of vanilla batter into a bowl full of cinnamon sugar and rolling them around.

Warning: you will want to lick your fingers afterward.


The base is actually just a simple, buttery vanilla muffin that I imagine would also make a wonderful fruity muffin, like blueberry. And as if the cup of butter weren’t enough, there’s also a cup of sour cream to make every bite rich and moist.


Bright, warm colors, spicy and sweet cinnamon, and thick vanilla flavor will have you finding excuses to eat these muffins for breakfast, as a snack, and as dessert.


If you’re confused, there’s a great step-by-step photo series here, also on Tasty Kitchen. You’re less than 30 minutes away from snickerdoodle happiness. Don’t let anything get in your way.


For the record, I probably ate four of these snickerdoodle muffins in the two days before I left for Chicago. And they are nowhere close to the healthy streak I had going for a while over the summer.

Oh, well.

As I was saying earlier, yes, I’m open to cupcake orders once again! I’m still settling in and waiting on some supplies, so I may ask you to be a little flexible with your delivery dates, but oh man, I will be so happy to be baking regularly again. I got all these new baking toys and I am so excited to use them, you don’t even know.

And to all you new Crownies (or really anyone else) who wound up here after my speech 15-second rant tonight, heyhihello! Check out my old posts, order some cupcakes, knock on my door and ask me things–and tell your friends if you like what you see!

As always, comments/questions/cute animal photos are welcomed! See you next week 🙂

earl grey & poppy seed muffins

Let’s talk about tea.


I’m a tea girl, through and through. Coffee is delicious, but its real time and place are at 11 pm in the library when I still have 7 pages of a paper left to write before class the next morning.


Tea, on the other hand, comes in so many enticing varieties that it can be consumed at any time and for any occasion: English breakfast with a morning omelette, an iced berry tea to toast a warm afternoon, mango green tea for post-workout hydration, lavender or chamomile at night, and even something crazy like red velvet cake tea for dessert. Give me a time of day, and I can find you a cup of tea for it. (Unfortunately, this also makes me a bit of a tea snob. Forgive me, please. We all have our thing.)

Of course, if we’re sitting down with a steaming mug for a moment of peace, we might as well make an event out of it, snacks and all. And what better to pair with a cuppa than a piping hot Earl Grey & poppy seed muffin?


This is one of those recipes I just keep coming back to, again and again, whenever the craving strikes me. They’re quick, easy to make in small batches, and perfect for breakfast or a snack, even on the go. Earl Grey is a pretty subtle flavor to begin with, so when I first made these muffins, I was worried that the tea flavor wouldn’t come out. As it turns out, I had absolutely no reason for concern. With no vanilla or other strong flavors to fight it, the milk-steeped Earl Grey peppered with poppy seeds is apparent in every bite. Steph over at raspberri cupcakes, if you’re reading this, you’re a genius with this flavoring.

And while we’re at it, I’d like to direct all of my readers to her blog, which is home to not only some fantastic recipes, but also some of the most aesthetically pleasing food photography ever. Everything is dainty and perfect and if you find yourself spending even a little bit of your life perusing food photos on Pinterest, you will enjoy her blog.

Now back to the muffins.


You start very simply with all of your dry ingredients in a bowl. (Don’t you love that contrast?)


Then steep some Earl Grey tea in milk. I halved the recipe this time, so I only used 2 tea bags and a 1/2 cup of milk. One day, when I actually have plain Earl Grey in the house, I’ll try making these with looseleaf. Or maybe with a different flavor of tea. Let me know if you’re experimenting and come up with any cool combinations! 🙂


Add the tea, melted butter, and eggs to the dry ingredients. Mix away! I didn’t have to pull out my blender or even a second bowl. Everyone’s happy if we can avoid cluttering the sink.

This time, I also went with Steph’s cute idea of using parchment squares instead of paper liners. I definitely struggled a bit before getting the hang of fitting the paper in–what’s that they say about fitting a square into a circle?–but I think they still came out alright. Parchment is cheaper than using paper liners, looks fancier, and actually peels off the muffin more cleanly after baking. I might do this for all my muffins from now on, and save the shiny and colorful liners for cupcakes. 😉

While the tray was in the oven, I brewed my tea.



Since the original recipe suggests apricot jam for the muffins, I like to pair them with the Alice in Wonderland Mad Tea Party Blend, a ginger-peach-apricot black tea that I picked up in Disneyworld last summer. (If you’re interested, you can find most of the Unbirthday Tea flavors on Amazon.) Any black/red tea would probably taste fantastic–especially more Earl Grey!


Serve them hot and fresh, and you’ll never be disappointed. They’re soft and buttery and will just melt in your mouth, releasing all that great, milky tea flavor. 😀

For a long time, my problem with these muffins was the way that they would crumble after sitting out for a day. Even zapping them in the microwave wouldn’t help. As it turns out, the issue was not with the recipe but with how I was measuring my flour.

Heed this warning, friends: Measure your flour using the spoon and level method! This means that instead of scooping flour out of a container using the measuring cup, grab a spoon and use that to scoop flour from the bag to the measuring cup. Don’t shake the measuring cup! When it’s full, use a knife (or the other end of the spoon, or any level surface like that) to brush off the excess flour. This will give you a much more accurate measurement than scooping. My muffins were moist on days 2 and 3, and after a quick burst in the microwave, they were almost as good as the first day.

Honestly, this is why we should all use gram measurements for our dry ingredients. So many poor cookies and cupcakes and muffins would be saved a sad, dried-out fate. Alas, I have no kitchen scale either, so the spoon and level route is the best alternative.


Regardless of flour issues, these muffins are undoubtedly the best when hot out of the oven. So treat them like scones: make small batches, make them often, and serve them fresh! 🙂
If you want some added stickiness and flavor, slather one with a fruity jam, like apricot, peach, or strawberry-rhubarb.


These have been my snack for like three days now. I can’t help it.


Even my dad enjoyed one with his staple third cup of tea for the day. 😀

Let me know if you’re a tea person, what kind of teas you like, if you enjoyed these muffins, if you want more healthy recipes like I’d been doing this month–any and all things!

Happy almost-Friday!

healthy banana berry crepes [blogilates]

I warned you guys about this health kick.

I’m super psyched about today’s recipe! I love brunch foods because 90% of the time, they can double as desserts. Crepes definitely fall firmly into the brunch/dessert category for me–especially if we’re talking about Nutella-and-fruit-stuffed crepes. Unfortunately, no human body can sustain itself on chocolatey crepes forever, so I turn to a less deadly alternative.

I’ve made these several times already, and they’re just so quick, and easy, and most importantly delicious. Yes, these banana berry crepes courtesy of Blogilates are my current favorite way to switch up breakfast with something fun–and a little bit fancy. 😉


The ingredients are simple. All you need for the crepes themselves are rolled oats, milk (dairy or non-dairy), one egg, half a ripe banana, and some ground cinnamon.

Yes, I am aware that my cinnamon is not ground despite what the bottle says. My blender works really well at times like this. 😛

Feel free to fill the crepes with whatever you like. The original recipe calls for half a banana and a few strawberries, all sliced up. I decided to grab some Greek yogurt and a few raspberries that I froze earlier last week. (By the way, super handy way to take advantage of the awesome in-season berries: buy in bulk, wash and freeze, enjoy for ages.)

Blend the oats and cinnamon to form a fine flour, add the wet ingredients, blend once again, and heat up your pan!


I made four medium-sized crepes, simply because they’re easier to flip than the large ones. But y’all do whatever floats your boat. I let my crepes brown far more than a French chef would find acceptable, but I like that slight crisp with the softer underside.

I definitely could’ve eaten these plain, but they taste better with a little extra moisture. If that means a healthy slathering of Nutella to you, by all means, go for it! I stuck with some honey Greek yogurt and the raspberries since I was going for a healthy breakfast. You can also just drizzle plain honey over them, or opt for whipped cream, blueberries, a layer of melted peanut butter inside, perhaps some butterscotch–anything you can think of.


I felt like I was being so decadent with breakfast, but the whole process honestly takes under 15 minutes. And with minimal cleanup, too!

Which left me with plenty of time to sit down with this lovely plate and many, many reruns of The Office


Such a pleasant morning. 🙂

Anyway, that’s all for today, folks! See you next week!