Snickerdoodle Muffins

Snickerdoodle Muffins - from Culinary Concoctions by Peabody

2 sticks unsalted butter
1 c. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 and 1/4 c. sour cream
2 and 1/4 c. all purpose flour
1 cup sugar and 2 Tbsp cinnamon mixed together for rolling

Cream the butter and sugar until soft - about 3 to 5 minutes. Add in the vanilla. Add the eggs one at a time and mix until each is incorporated.

In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tartar.

Add the flour mixture and the sour cream alternately to the egg-butter mixture. 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 the muffin in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them approximately 20-22 minutes in a 350 F oven or until they are golden brown.