This recipe came from my friend McCall. I’ve tried other snickerdoodle muffin recipes, but this one is muuuuuch better than other recipes.
These muffins are a total hit with my über-picky seminary students. Even the very pickiest student took two muffins this morning.
2 sticks butter
1 cup sugar
2 tsp vanilla
2 1/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
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 in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, and baking powder, cream of tarter and nutmeg.
Add the flour mixture and the sour cream alternately to the butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Scoop out muffin batter, one muffin 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 in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes in a 350F oven or until they are golden brown.