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1
For the muffins:
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Preheat oven to 350u00b0F. Grease 2 muffin tins.
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In the bowl of a stand mixer, add butter and 1 cup sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition.
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4
In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg. Add the flour mixture and sour cream alternately to the butter mixture, starting and ending with the flour. Scrape down the bowl as needed. Fold in the cinnamon chips.
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5
In a small bowl, whisk together remaining 1 cup of sugar and tablespoons of cinnamon.
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6
Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. Place the coated muffins into the prepared tins.
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7
Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
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8
For the glaze:
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9
In a small bowl, whisk together powdered sugar, vanilla and milk until smooth. Drizzle the glaze over the warm muffins with a spoon or a fork.
