Ingredients for Muffadoodles Snickerdoodle Muffins
- 1 cup (2 sticks) unsalted butter
- 2 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon ground nutmeg
- 3 tablespoons ground cinnamon
- 1 cup sour cream
- 3 cups all-purpose flour
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How to Make Muffadoodles Snickerdoodle Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cream of tartar, ½ teaspoon ground nutmeg, and 1 tablespoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- In a shallow dish, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon.
- Use a 1/4 cup cookie scoop or large spoon to scoop muffin batter into the cinnamon-sugar mixture. Roll each scoop to coat thoroughly.
- Place coated muffin balls into the prepared muffin tin.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
86g
Fat
48g
Carbs
11g
