Mini Snickerdoodle Muffins |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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Made these for a coffee social at church. Can be made in regular muffin tin, you will need to bake for 20 to 22 minutes. Ingredients:
2 1/4 cups flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
3/4 teaspoon cream of tartar |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
1 cup sugar |
2 large eggs |
2 teaspoons vanilla |
1 cup sour cream |
1/4 cup buttermilk |
2/3 cup sugar |
2 tablespoons cinnamon |
Directions:
1. Preheat oven to 350.
2. Make topping in small bowl; set aside.
3. In large bowl mix together flour, baking powder, baking soda, cream of tartar, nutmeg and salt together; set aside.
4. In another bowl cream the butter and sugar until light and fluffy, about 3 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla and buttermilk.
7. Beat in dry ingredients until just incorporated.
8. Using a small scoop, drop a scoop of batter into the bowl with the sugar and cinnamon.
9. Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar.
10. Place the ball into the muffin tin.
11. Sprinkle left over cinnamon sugar onto the top of muffins.
12. Bake until tops are golden brown about 12 to 15 minutes.
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