SNICKERDOODLE MUFFINS

SNICKERDOODLE MUFFINS image

Yield 20 muffins

Number Of Ingredients 15

:muffins
1 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons cream of tartar
1/2 teaspoon Kosher salt
1 cup sour cream
1/4 cup buttermilk
topping:
2/3 cups sugar
2 tablespoons cinnamon

Steps:

1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners. 2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. 3. In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have smooth batter, making sure not to over mix. 4. In a small bowl, combine the sugar and cinnamon for the topping. Use an ice cream scooper (I used a large 3 tablespoon one) and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner. 5. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins. 6. Bake the muffins at 350 degrees F for about 15-18 minutes or until they are golden on top and just baked through.