Snickerdoodle Muffins!

I tried a new muffin recipe the other day (we had 2 sets of Teacher Appreciation Luncheons to bake for!) and it was a hit with Kevin and the kids. Snickerdoodle muffins!
Snickerdoodle Mini Muffins

 1 cup butter, softened

 1 cup sugar

 2 tsp vanilla

 2 eggs

2 ¼ cups flour

 ¾ tsp baking powder

 ¾ tsp baking soda

 ¾ tsp cream of tarter

 ½ tsp salt

1 cup sour cream

 ¼ cup buttermilk

2/3 cup sugar

 2 TBS of cinnamon

Preheat the oven to 350 degrees. Prepare a mini-muffin tin with liners. (They are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy.

Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients.

Add half of the dry ingredients to the mixing bowl and stir to combine.

Add the sour cream and buttermilk and mix to combine.

Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon.

Gently roll the batter in the sugar and cinnamon.

Place the ball into the muffin liner.

When you have completed all of the muffins, I sprinkled the leftover sugar onto the tops of all of the muffins.

Bake the muffins at 350 degrees for about 11-12 minutes or until they are golden on top and just baked through.