- sticks of unsalted butter - 2 Pieces
- sugar - 1 glass
- vanilla extract - 2 teaspoons
- eggs - 2 pieces
- soda - 3/4 Teaspoons
- baking powder - 3/4 Teaspoons
- cream - 3/4 Teaspoons
- nutmeg - 3/4 Teaspoons
- sour cream - 5/4 Glass
- flour - 9/4 Glass
- For sprinkling: sugar - 1 glass
- cinnamon - 2 items. spoons
1. Preheat the oven to 175 degrees. Beat butter and sugar in a bowl with a mixer at medium speed until soft, about 3-5 minutes. Add the vanilla extract. Add eggs one at a time, whisking after each addition. 2. In a separate large bowl, mix the flour, soda, baking powder and cream. Gradually add to the egg mixture flour mixture alternately with sour cream and cream, starting and ending with flour mixture. Beat at low speed. 3. To prepare the powder, mix in a medium bowl 1 cup of sugar with 2 tablespoons of cinnamon. Using a scoop for ice cream, scoop the dough out of a bowl, give it a round shape and roll in a sugar pan. Make sure that the cover is evenly covered with muffins on all sides. 4. Put the muffins in a mold for muffins with 12-14 compartments, oiled. You can also use paper wrappers for muffins - just put them on the form. You can additionally sprinkle muffins with a mixture of sugar and cinnamon on top. 5. Bake the muffins in a preheated oven for about 20-22 minutes until golden brown.
Servings: 6