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Snickerdoodle Muffins by


2 sticks butter (1 cup)
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
1 & 1/4 cups sour cream
2 & 1/4 cups flour
1/2 cup sugar and 1 Tablespoon cinnamon mixed together for rolling*


Cream the butter and sugar until soft about 3-5 minutes. Add vanilla. Add in eggs one at a time and mix until each is incorporated. In a separate bowl, mix together flour, baking soda, baking powder, and cream of tartar. Add the flour mixture and the sour cream alternately to the egg-butter mixture. 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 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, depending on the size of your tins, you should get about 12-14 muffins. Bake them for about 20-22 minutes at 350*F or until golden brown.

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