Snickerdoodle Muffins


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• 2 Sticks unsalted butter
• 1 Cup sugar
• 2 Teaspoons vanilla
• 2 Eggs
• 3/4 Teaspoon baking soda
• 3/4 Teaspoon baking powder
• 3/4 Teaspoon cream of tartar
• 3/4 Teaspoon freshly grated nutmeg
• 1 1/4 Cups sour cream
• 2 1/4 Cups all purpose flour
• 1/2 Cup sugar and 1 tablespoon cinnamon mixed together for rolling*


-Cream the butter and sugar until soft about 3-5minutes. Add in the vanilla. Add in 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 and nutmeg. 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 into muffin tin.
-Depending on the size of your tins, you should get about 12-14 muffins. Bake them for approx. 20-22minutes in a 350°F oven or until they are golden brown.

👨‍🍳👨‍🍳ENJOY ENJOY!♥♥

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Snickerdoodle Muffins