Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 teaspoon vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon  baking powder
¾ teaspoon cream of tartar
¾ teaspoon freshly grated nutmeg
1 ¼ cup sour cream
2 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.  Mix in the vanilla, and then add the eggs one at a time and mixing until each is incorporated.
In a separate bowl mix together the flour, nutmeg, baking soda, and baking powder and cream of tartar.  Add the flour mixture and the sour cream alternately to the egg-butter mixture in 3 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 shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar and place the muffin into a greased muffin tin.  Bake them in a 350 degree oven, for approximately 20-22 minutes or until they are golden brown. 

Makes 12 muffins