Muffadoodles (Snickerdoodle Muffins) - cooking recipe

Ingredients

1 cup unsalted butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/4 cups sour cream
2 1/4 cups all-purpose flour
2/3 cup additional sugar
2 tablespoons additional ground cinnamon (mix additional sugar and cinnamon together for rolling)

Preparation

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.