Snickerdoodle Muffins

Mix together 1 cup sugar and 1 Tbsp cinnamon in a small bowl. Set aside. Preheat oven to 350 degrees F. Grease a muffin pan or use paper muffin cups.

Cream the butter and 1/2 cup sugar until soft, about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until well incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cream of tartar and nutmeg.

Add the flour mixture and the sour cream alternately to the egg-butter mixture in multiple 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 the 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. 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.