Snickerdoodle Muffins

A while back, I came across a “Snickerdoodle Muffin” recipe on Pintrest. I finally came around to making them today and (with a few modifications) they are delicious. The cinnamon/sugar gives them a crunchy top but these muffins are very moist. These are great with tea or coffee.


2 sticks of butter
1 cup sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. cinnamon
1 1/4 cup sour cream
2 1/4 cups all purpose flour
Sugar and cinnamon mixed together for rolling as per your taste


Preheat oven to 350°F. Cream the butter and sugar until soft. Add in the vanilla. Add in 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 and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. Using an ice cream scoop, 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 covered completely in cinnamon sugar. Place muffin into muffin tin. DO NOT OVERFILL!  Bake them for approx. 20-24 minutes or until they are golden brown.


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