Snickerdoodle Muffins

Happy Spring!!! I have a very yummy lemon cookie recipe to share with you, but it's pouring rain right now so I'm going to share a nice comforting muffin recipe with you. First I have to tell you, I use those cupcake papers a lot for muffins when we travel, but I think these muffins would have done better without the cupcake liners. I think a lot of the snicker doodle topping stayed on the paper. We were on a 2 1/2 hour car ride so the cupcake liner actually helped with the mess of eating in the car. Also, I got this recipe from another food blog, but I have no idea which one so if you're reading this and you think I got it from you, please let me know so I can give you credit for it.

Snicker Doodle Muffins

2 sticks unsalted butter

1 cup sugar

2 teaspoon vanilla

2 eggs

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon cream of tartar

3/4 teaspoon nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1 cup sugar and 2 tablespoons cinnamon mixed together for rolling

1. Cream the butter and sugar until soft. Add vanilla. Add in the eggs and mix until Incorporated.

2. Mix in the flour, baking soda, baking powder and cream of tartar.

3. Add the sour cream.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop in a shallow bowl filled with the cinnamon and 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 12 to 14 muffins (I got 18!). Bake them for approximately 20-22 minutes in a 350 degree F oven or until they are golden brown.

My rain storm just turned into a snow blizzard! I think I'll go try out a coffee cake recipe I've been wanting to try now!