First, preheat your oven to 350 and oil or line your mini muffin tins.
Next, mix together the dry ingredients in a medium sized bowl – ½ cup All Purpose Flour, ½ cup Self-Rising Flour, ¼ + 1/8 teaspoons Baking Soda, ¼ + 1/8 teaspoon Baking Powder, ¼ + 1/8 teaspoon Cream of Powder, ¼ teaspoon Nutmeg, ¼ teaspoon Salt – and set to the side for later use.
Using a hand blender cream the 1 stick of Butter with the ½ cup of Sugar until light and fluffy in a large bowl– about 2-3 minutes – then add the 1 Egg and 1 teaspoon of Vanilla Extract.
Blend in 1/3 of the dry ingredients into the wet ingredients then blend in ¼ cup sour cream and 1/8 cup French Vanilla Creamer. Next, blend in the next 1/3 of the dry ingredients and the rest of the sour cream. Finally, blend in the rest of the dry ingredients
In a small bowl whisk together ½ cup sugar and 1 slightly heaping tablespoon of cinnamon. Using a tablespoon, scoop and drop the muffin mixture into the cinnamon sugar and roll it around until completely covered – repeat until all of the muffin batter, scooped, coated, and in the muffin tins.
Place each cinnamon sugar covered ball into the muffin liners. Repeat until all of the muffin batter is scooped, coated, and in the muffin tins – I sprinkled the leftover cinnamon sugar over some of the mini muffins at the end.
Bake the Snickerdoodle Mini Muffins until golden brown, about 20 minutes or until a toothpick comes out clean.