Extra Special Visitor Muffins


One of my very dearest friends visited this week.  She teaches English in South Korea, and we mostly only get to rendez-vous on Skype once every week or so.  She was back in the U.S. for a rare break and graced me with her presence.  However, as a result of my own schedule, her visit was limited to 36 precious hours.  I gave her the “Best of Portland” tour: The Bite of Oregon (an annual food and beverage festival),Voodoo Doughnuts  (a renowned donut shop), Pittock Mansion  (a  real bad ass house with the best view of Portland), Multnomah Falls  (the second highest waterfall in the U.S.), and Powell’s (the biggest independent bookstore in the world). This tour was quite the success, and it also works up quite the appetite.  For my very favorite visitors, what is better than a muffin that tastes like a scrumptious cookie?  That’s right: absolutely nothing. Enjoy!

— Little Ms. Muffin







2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp nutmeg
1 ¼ cup sour cream
2 ¼ cup flour
1/2 cup cane sugar plus 1 tbsp cinnamon for rolling

1) Cream the butter and sugar until it is soft (3 or so minutes).  Add the vanilla and then the eggs and sour cream, one at a time, beating and mixing thoroughly.   Preheat the oven to 350 degrees and grease a muffin pan.
2) In a separate bowl, mix the flour, nutmeg, baking powder, baking soda, and cream of tartar. Then add the dry ingredients to the wet ingredients and combine well.
3) In yet another bowl, mix the sugar and cinnamon for rolling.
4) Using an ice cream scoop (or your hands, if you don’t have one), form balls with the dough. Roll the balls in the sugar and cinnamon mixture, until coated.
5) Bake for about 20 minutes and remove from the muffin tin immediately.

**Makes a batch and a half, so have an extra muffin tin ready, or freeze the extra batter for another day.


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