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Muffins: Snickerdoodle Muffins




Source of Recipe


TOH BB 2008


Recipe Introduction


NOTE:
*I made these in regular muffin tins and had a slight problem getting them out....the next time I make them-and there WILL DEFINITELY be a next time, I'm going to use my jumbo muffin pans....


List of Ingredients




1 c. (2 sticks) unsalted butter
1 c. sugar
2 tsp. vanilla extract
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tarter
3/4 tsp. freshly grated nutmeg
1 1/4 c. sour cream
2 1/4 c. all-purpose flour

1 c. sugar plus 2 Tbsp. ground cinnamon mixed together for rolling muffins


Recipe



Cream the butter and sugar until soft, about 3-5 minutes. Add vanilla. Add the eggs one at a time; mix until each is incorporated.
In a separate, mix together flour, baking soda, and baking powder and cream of tarter.
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 in to well greased muffin tin.* Depending on the size of your tins, you should get about 12-14 muffins. Bake @ 350 degrees for approximately 20-22 minutes or until they are golden brown.