Snickerdoodle Muffins

I've been trying several new recipes lately because we seem to be stuck in a rut of eating the same foods. And we like trying new things. Recently we've tried corn chowder, black bean veggie burgers, cheesy onion bread, mushroom stroganoff, hoho cake bars, and potato soup...all from new recipes. It's been fun. Oh, we've also had the snickerdoodle muffins which is the reason for this post. I saw a link to this recipe on facebook and thought it sounded really good. I had Salome make them last week and they are really yummy! I think they are one of our new favorites. I totally forgot to take a picture of them, but you can check out the picture on the blog where I found the recipe.

Snickerdoodle Muffins


2 sticks butter, softened
1 c. sugar
2 tsp. vanilla
2 eggs
2 1/4 c. flour (We used half brown flour.)
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/2 tsp.nutmeg
1 1/4 c. sour cream
1/2 c. sugar + 1 T. cinnamon for rolling

Preheat oven to 350 degrees. Line muffin pan with paper liners. In a large bowl, cream the butter and sugar until soft, about 3 to 5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon, and nutmeg. Add the flour mixture, alternating with the sour cream, to the sugar/butter mixture; starting and ending with the flour, scraping the bowl if necessary. Using a large scoop or spoon, scoop out muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered. Place in prepared muffin pan. Continue scooping dough and rolling in cinnamon sugar mixture until all batter is used. You should get about 2 dozen. Bake for 20 to 25 minutes or until golden brown.

~adapted from Fair Hope Foodie