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Wednesday, November 16, 2011

Snickerdoodle Muffins

preheat oven to 350
line muffin pans with cupcake papers ( I used the tulip papers)

1 Cup unsalted butter
1 Cup sugar
2 Tsp vanilla
2 eggs
3/4 Tsp baking soda
3/4 Tsp baking powder
3/4 Tsp cream of tarter
1-1/4 Cup sour cream
2-1/4 Cups flour

1/2 Cup sugar and 1 TBSP cinnamon mixed together for rolling

  • Cream the butter and sugar until soft.  Add the vanilla.  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 and cream of tarter.
  • 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 one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.  Place muffin into the muffin paper.  Depending on the size of your ims, you should get about 12 muffins.  
  • Bake 25 minutes at 350 or until golden brown.

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