Muffadoodles (Snickerdoodle Muffins)

• 1 cup unsalted butter
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups sour cream
• 2 1/4 cups all-purpose flour
• 2/3 cup additional sugar
• 2 tablespoons additional ground cinnamon (mix additional sugar and cinnamon together for rolling)

1. Preheat oven for 350 degrees. Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then 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, nutmeg and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally.
3. 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. Roll the "ball" of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin. (Each ball of batter should fill about 3/4 of a muffin tin.) Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approximately 20-22 minutes or until they are golden brown.

unsalted butter, sugar, vanilla, eggs, baking soda, baking powder, cream of tartar, ground nutmeg, ground cinnamon, sour cream, flour, additional sugar, additional ground cinnamon

Taken from www.food.com/recipe/muffadoodles-snickerdoodle-muffins-445933 (may not work)