Snickerdoodle Muffins

Name: Snickerdoodle Muffins
Ingredients: 1 cup Granulated Sugar; 1 Tablespoon Ground Cinnamon; 2 sticks Unsalted Butter; 1/2 cups Sugar; 2 teaspoons Vanilla; 2 whole Eggs; 2-1/4 cups All-purpose Flour; 3/4 teaspoons Baking Soda; 3/4 teaspoons Baking Powder; 1 pinch Salt; 3/4 teaspoons Cream Of Tartar; 3/4 teaspoons Freshly Grated Nutmeg; 1-1/4 cup Sour Cream

13 ingredients

6 steps

Ingredients

1 cup Granulated Sugar
1 Tablespoon Ground Cinnamon
2 sticks Unsalted Butter
1/2 cups Sugar
2 teaspoons Vanilla
2 whole Eggs
2-1/4 cups All-purpose Flour
3/4 teaspoons Baking Soda
3/4 teaspoons Baking Powder
1 pinch Salt
3/4 teaspoons Cream Of Tartar
3/4 teaspoons Freshly Grated Nutmeg
1-1/4 cup Sour Cream

Directions

1

Mix together 1 cup sugar and 1 Tbsp cinnamon in a small bowl. Set aside. Preheat oven to 350 degrees F. Grease a muffin pan or use paper muffin cups.
2

Cream the butter and 1/2 cup sugar until soft, about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until well incorporated.
3

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cream of tartar and nutmeg.
4

Add the flour mixture and the sour cream alternately to the egg-butter mixture in multiple additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
5

Using an ice cream scoop, scoop out muffin batter one at a time and drop into the bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
6

Place muffin into muffin tin. Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approximately 20-22 minutes or until they are golden brown.