A sweet treat just in time for the holidays! These muffins are light and airy with a cinnamon sugar coating that is worth breaking all the rules for. My husband took these to his office one day, and when the pan came home empty, I was pretty sure they were a huge hit. They are the perfect treat to bake and take to any holiday party as a hostess gift with an adorable display stand, a White Elephant gift that everyone will steal, or just as a treat to share.
A few things to note: when baking, try to let your wet ingredients (butter, milk, eggs) come to room temperature. There’s something in the science and chemistry of baking that results in smoother incorporation and an overall better final product. To speed things up, I typically let my butter sit in the wrapper on top of the stove while the oven is heating up – but do not microwave the ingredients unless the recipe specifically tells you to. I have tried making these muffins with gluten free flour in place of all-purpose flour and dairy-free yogurt instead of sour cream. The yogurt substitution kind of worked, though truthfully I prefer to use dairy-free sour cream (Tofutti from Whole Foods is great). Of course you can use regular sour cream, too. But the gluten-free flour made the muffins way too dense and dry. If you are going to use gluten-free flour, I recommend reducing the amount you use.
1 cup room temperature butter, dairy free
1 cup sugar
2 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 and 1/4 cup sour cream, dairy free
2 and 1/4 cups all-purpose flour *see notes if you are gluten free
additional sugar and cinnamon mixed together to roll the dough in
Adapted from Gimme Some Oven. You can find the recipe here.
- Preheat oven to 350 degrees.
- Using your stand or hand mixer, cream butter and sugar until soft.
- Add in the vanilla, and eggs (one at a time) and mix until each is incorporated.
- In a separate bowl, mix together the flour, baking soda, baking powder, nutmeg and cinnamon. Add the flour mixture in 1/2 c increments and the sour cream in 1/4 c increments to the egg-butter mixture, alternating between the two.
- Using a spoon, scoop out a ball of muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the “ball” of batter around in the mixture until it is covered completely in cinnamon sugar and place into a muffin pan (if your pan is not non-stick, be sure to coat it with coconut oil or butter, or line it with a wrapper). Each ball of batter should fill about 3/4 of a muffin tin.
- Bake them for 20-22 minutes until golden brown.