Snickerdoodle Muffins

• FOR THE MUFFINS:
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1 cup Granulated Sugar
• 1/2 cups Unsalted Butter, Room Temperature
• 1 whole Egg
• 1/2 cups Buttermilk
• _____
• FOR THE COATING:
• 4 Tablespoons Unsalted Butter, melted
• 3/4 cups Granulated Sugar
• 1 teaspoon Ground Cinnamon

1. Preheat oven to 350 degrees F. Grease the muffin tin with nonstick spray, or line the muffin tins with paper.
2. In a medium bowl mix the flour, baking powder, salt, cinnamon and nutmeg. In a separate medium bowl cream together the sugar, butter, and egg. Mix well. Alliteratively add the flour mixture and buttermilk. Mix well, making sure to scrape down the sides and bottom of the bowl. Fill each cavity in the muffin tin 2/3 full. Bake for 15-20 minutes.
3. When cooled, prepare the coating. Melt the butter in a bowl. In a separate bowl, mix the sugar and cinnamon. Dip one muffin into the melted butter, then immediately roll in the sugar mixture. Continue with each muffin.

muffins, allpurpose, baking powder, salt, ground cinnamon, ground nutmeg, sugar, unsalted butter, egg, buttermilk, coating, unsalted butter, sugar, ground cinnamon

Taken from tastykitchen.com/recipes/breads/snickerdoodle-muffins-4/ (may not work)