When I was growing up, my mom used to make snickerdoodles pretty much once a week from November through January. They weren’t ever my favorite cookies, but I found them hard to resist while warm. Then one day I tried a snickerdoodle muffin, and knew that I’d found my own preferred method of snickerdoodle consumption.
2 sticks salted butter
1 cup sugar
1 tablespoon vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp cream of tartar
1 tsp grated nutmeg
1 1/4 cup sour cream
2 1/4 cups flourFor rolling: 1 cup sugar, 2 tablespoons cinnamon mixed together in a separate bowl
1) Preheat the oven to 350F.
2) Cream the butter and sugar together in a stand mixer. Add vanilla, then add the eggs one at a time and mix well.
3) In a separate bowl, mix together the flour, baking soda, baking powder, cream of tarter, and nutmeg.
4) With the stand mixer on low speed, add alternating amounts of flour mixture and sour cream until completely mixed, being sure to scrape down the sides of the bowl every now and then.
5) Scoop out muffin batter one at a time, and roll in the cinnamon sugar until covered completely. Place muffin in greased muffin tin. I usually get about a dozen and a half.
5) Bake for 20-22 minutes. Eat while still warm.