Snickerdoodles in muffin form! This recipe makes 11-12 normal-sized muffins, or 22-24 mini muffins. They keep in the fridge for days and can be frozen, too.
Preheat oven at 350-degrees. Prepare a 12-cup muffin tin or 24-cup mini muffin tin by adding liners and spraying them with Pam.
With a mixer, cream together the butter and sugar for about three minutes, until it's light and fluffy. Add the egg.
In a separate bowl, sift together the flour, baking soda, baking powder, cream of tartar, and nutmeg.
Take turns adding the flour mix and the sour cream to the butter-sugar mix until everything is just combined.
Prepare a bowl with the topping sugar and cinnamon. Use a 1/4 cup or scoop for large muffins or a teaspoon scoop for mini muffins, and dole out a ball of batter into the topping mix. Roll it to cover it, then transfer the ball to the prepared muffin tin.
Bake large muffins for 21-24 minutes; bake mini muffins at 12-14 minutes. Do a toothpick test to ensure doneness. Let muffins cool in tin for about 10-15 minutes, then use a fork to gently pry them out to set on a rack to finish cooling.
Note that muffins keep best in the fridge. At room temperature, they will go very soft after about two days, but can be revived by being popped in the fridge. Muffins can be frozen for an extended time, but remember to remove the liners before freezing.
OM NOM NOM!