Snickerdoodle Muffins


  • 2 sticks unsalted butter
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 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
  • 2-1/4 cups all purpose flour
  • 1 cup sugar and 2 Tbsp cinnamon mixed together for rolling


  1. 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.
  2. In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter.
  3. 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.
  4. Using an ice cream scoop, scoop outĀ  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 a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven orĀ until they are golden brown.

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