Muffadoodles (Snickerdoodle Muffins)

READY IN: 30mins
YIELD: 16 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven for 350 degrees. Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then 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, nutmeg and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping 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 “ball” of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin. (Each ball of batter should fill about 3/4 of a 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.
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