Snickerdoodle Muffins

Snickerdoodle Muffins

muffin batter:

·         1 ¾ cups all-purpose flour

·         ½ cup granulated sugar

·         ½ teaspoon salt

·         ¼ teaspoon cream of tartar

·         ¼ teaspoon baking soda

·         ¼ teaspoon nutmeg

·         2 eggs

·         1 cup (full fat) sour cream

·         1/2 cup (full fat) buttermilk

·         1 teaspoon vanilla

Topping:

·         ¼ cup granulated sugar

·         2 teaspoons cinnamon

Whipped cinnamon butter:

·         ½ cup (1 stick) unsalted butter, room temperature

·         ½ cup powdered sugar

·         2 tablespoons brown sugar

·         1 teaspoon cinnamon

·         1/4 teaspoon salt



Preheat the oven to 350 and line a muffin tin with 12 paper liners.  In a bowl, combine the flour, sugar, salt, cream of tartar, baking soda and nutmeg.  Add the eggs, sour cream, buttermilk and vanilla, and stir until moistened.  Scoop batter into the paper liners.

Combine the sugar and cinnamon for the topping and generously sprinkle over the muffin batter.  Bake muffins for 17-18 minutes, until a toothpick comes out with moist crumbs.  Cool for a few minutes while you make the butter.

With an electric mixer, whip the butter, powdered sugar, brown sugar, cinnamon and salt until light and fluffy.  Serve with the warm muffins.


Yields 12 muffins


Recipe from Curly Girl Kitchen

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