Snickerdoodle Muffins

From Culinary Concoctions by Peabody.  Looked really good, so I wanted to post it here to try later.

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• ¾ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp cream of tarter
• ¾ tsp freshly grated nutmeg
• 1 and ¼ cup sour cream
• 2 and ¼ cups all purpose flour
• 1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. 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.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.