Snickerdoodle Muffins

Snickerdoodle Muffins 2 sticks unsalted butter 1 cup sugar 2 tsp vanilla 2 eggs ¾ tsp baking soda ¾ tsp baking powder ¾ tsp cream of tartar ¼ tsp freshly grated nutmeg 1 and ¼ cup sour cream 2 and ¼ cups all purpose flour 1 cup sugar and 2 TBSP cinnamon mixed together for rolling Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate, mix together the flour, baking soda, and baking powder and cream of tartar. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a greased muffin tin. Sprinkle the tops of the muffins with the cinnamon-sugar. Depending on the size of your tins, you should get about 12 to 14 muffins (I got 20). Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.