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Snickerdoodle Muffins




Source of Recipe


The Repressed Pastry Chef


List of Ingredients




8 oz unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
¾ teaspoon freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 tablespoons cinnamon


Recipe



1.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.

2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.

3.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.

4. 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 a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350°F oven or until they are golden brown.