Snickerdoodle Muffins
Servings 12 - 14 muffins
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon cream of tartar
- 3/4 teaspoon freshly grated nutmeg
- 1 1/4 cups sour cream
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar mixed with
- 1 tablespoon cinnamon for rolling*
Instructions
- Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
- In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
- Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
- Using an ice cream scoop, 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.
- Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.