Muffadoodles (Snickerdoodle Muffins) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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From gimme some oven blog. 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) |
Directions:
1. 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.
2. 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.
3. 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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