1 cup unsalted butter, softened
1 cup sugar
2Â teaspoons vanilla
Â¾Â teaspoon baking soda
Â¾Â teaspoon baking powder
Â¾ teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1Â 1/4 cups sour cream
2Â 1/4 cups flour (I used Self-Raising, but I think they used Plain)
1/2 cup sugarÂ +Â 1 tablespoonÂ cinnamon mixed together for rolling
Preheat oven to 350 degrees.
Grease muffin pans, or line with baking cups.
In a large bowl, cream the butter and sugar until soft, about 3 to 5 minutes.
Stir inÂ vanilla, then add the eggs one at a time and mix until each is incorporated.
Add the flour mixture to the sugar/butter mixture, alternating withÂ the sour cream. Start with the flour and end with the flour, scraping down the bowl occasionally.
Using an ice cream scoop or large spoon, scoop out muffin batter 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. Â This isnâ€™t as difficult as it sounds.
PlaceÂ in prepared pan.Â ContinueÂ scooping dough and rolling in cinnamon/sugar untilÂ all batter is used.
Bake them for 20-25 minutes, or until golden brown.