Here's a twist on a classic recipe...snickerdoodle muffins!
They taste just like their cookie relatives and are absolutely delicious!
-1 cup butter, softened
-1 cup sugar
-2 tsp vanilla
-2 1/4 cups flour
-3/4 tsp baking soda
-3/4 tsp baking powder
-3/4 tsp cream of tartar
-1/2 tsp salt
-1 cup sour cream
-1/4 cup buttermilk
-1/4-1/2 cup sugar
-1 Tbsp cinnamon
Preheat the oven to 350*. Prepare a muffin tin with liners.
Cream sugar and butter until fluffy. Add the eggs and vanilla; stir to combine.
In a separate bowl, combine the dry ingredients. Add half the dry ingredients to the sugar mixture and stir to combine. Add the sour cream and buttermilk. Add the rest of the dry ingredients and stir until batter is smooth.
In a small bowl, combine the sugar and cinnamon. Using a scooper (a small ice cream scooper works best) and plop a glob in the cinnamon sugar. Gently roll around in the sugar until covered. Put the batter into the liners. Then, sprinkle the leftover cinnamon sugar over the top of the muffins.
Bake for 15-18 minutes. The tops will be golden and crackled.
Original recipe found here.
I substituted 3/4 cup honey in place of the sugar in the muffin. You can also use 2 1/4 cups of this gluten-free flour mix to make them gluten free. They taste just the same.