Cinnamon Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 2 tablespoons ground cinnamon
- topping
- 1 cup granulated sugar
- 3/4 teaspoon baking powder
- 2/3 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon cream of tartar
- 1 cup sour cream full fat
- Carbohydrate 40.388814375 g
- Cholesterol 79.4058333333333 mg
- Fat 19.2188979166667 g
- Fiber 1.39003124134941 g
- Protein 3.94789833333333 g
- Saturated Fat 11.6781355 g
- Serving Size 1 1 Serving (98g)
- Sodium 535.518041666667 mg
- Sugar 38.9987831336506 g
- Trans Fat 1.61551445833333 g
- Calories 346 calories
Preheat oven to 350 degrees F. Line muffin tin. Do not use cooking spray. Combine butter and sugar in a mixing bowl. Cream until light and fluffy. Add eggs and vanilla and mix well. In a separate bowl, combine all dry ingredients. Add half the dry mixture to butter and sugar combination and stir. Add sour cream and buttermilk and mix to combine. Add the remaining half of the dry mixture and mix until batter is smooth. Use a spoon or scooper to drop rounded balls of batter into the bowl with cinnamon and sugar. Roll the batter carefully in the cinnamon sugar mixture. Put the ball into a muffin liner. When all muffins are prepared, sprinkle any leftover cinnamon sugar onto the tops of the muffins. Bake about 15-18 minutes until golden on top.
