Snickerdoodle Muffins

These are divine even without the decadence that is chocolate. I made these in January and brought them to college with me. Needless to say, Alyssa and I devoured these in a trice. However, the whirlwind that was spring semester wiped them from my overloaded brain. Until now...

Ingredients 

2 sticks unsalted butter, softened
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
1 to 1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for layering

Directions

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.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.

4. Layer sugar/cinnamon mixture and batter alternatively in muffin tin. (Ex. One layer of sugar/cinnamon, one layer of batter, one layer of sugar/cinnamon, one layer of batter, one layer of sugar/cinnamon). Be sure to end with the sugar/cinnamon layer. This makes 12 very large muffins. Or you could make a couple of smaller muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Enjoy with a glass of cold milk or maybe even some hot earl grey!

-Cara