- 2 sticks 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 freshly grated nutmeg
- 1 1/4 cups sour cream
- 2 1/4 cups all purpose flour
- 1/2 cup sugar and 1 tablespoon cinnamon mixed together for rolling*
- Heat oven to 350 degrees F.
- Cream the butter and sugar until soft, about 3 to 5 minutes.
- Add vanilla extract.
- Add the eggs one at a time and mix until each is incorporated.
- In a separate bowl, mix together the flour, baking soda, baking powder,
cream of tartar and nutmeg.
- Add the flour mixture and the sour cream alternately to the egg-butter
mixture, starting with the flour and ending with the flour. Scrape the bowl
- 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 muffin
around in the mixture until it is covered completely in cinnamon sugar.
Place muffin into muffin tin.
- Bake for approximately 20-22 minutes or until they are golden brown.
Depending on the size of your tins, you should get about 12 to 14 muffins.
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