Muffadoodles (Snickerdoodle Muffins) Recipe

Preheat oven for 350 degrees F.

Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then 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, nutmeg and cinnamon.

Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.

Using an ice cream scoop, scoop out muffin batter, one at a time, and drop into a shallow bowl filled with the cinnamon sugar mixture.

Roll the “ball” of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared muffin tin that’s either greased or lined. Each ball of batter should fill about ¾ of a muffin tin.

Depending on the size of the tins, there should be about 14 to 18 muffins.

Bake for about 20 to 22 minutes or until they are golden brown.

Serve warm and enjoy!