To make the Snickerdoodle Muffins, you will need:
1 cup of butter, softened
1 cup of sugar
2 whole eggs
2 teaspoons of vanilla
2-¼ cups of flour
¾ teaspoons of baking powder
¾ teaspoons of baking soda
¾ teaspoons of cream of tartar
½ teaspoons of salt
1 cup of sour cream
¼ cups of buttermilk
FOR THE TOPPING:
⅔ cups of sugar
2 tablespoons of cinnamon
Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)
In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping. Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.
Yields: 12 muffins
Recipe courtesy of Culinary Concoctions by Peabody/twopeasandtheirpod