Sour Cream Cinnamon Muffins

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by Amber on July 5, 2011

When it comes to baking, sometimes I find it fun to let the ingredients guide me. Like these gorgeous sour cream cinnamon muffins. Our adorably delicious friends, Chris & Karen, from over at The Pêche, stopped by to borrow our spare laptop the other day. As a thank you, Chris brought us a bunch of goodies when he picked up the computer, including Humboldt Fog goat cheese (nom!) and Green Valley Organics Sour Cream (double nom!).

You might be thinking I’m off on a tangent again – who gets a surplus of sour cream and immediately jumps to baking? I never claimed to be a by-the-book sorta girl, what can I say?

It might help you to know I also had these Cinnamon Flav-R-Bites from my adventures in the land of King Arthur Flour. Sour Cream and Cinnamon? Maybe not an obvious flavor combination, but I promise you – a delectable one!

Mary Jane from KAF called these cinnamon bites “rabbit food”. They look like little pellets. It’s not the chocolate chip consistency you might be imagining. Instead, they’re like concentrated little nuggets of pure cinnamon. Let them sit in your batter for 10-15 minutes before you bake the muffins up. They’ll soften and become concentrated little bursts of cinnamon throughout the muffins.

If you don’t want to let the batter sit, that’s okay too – the cinnamon bites stay crunchy, and add a cinnamon burst with a nut-like crunch.

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