Sour Cream Cinnamon muffins

Sour cream cinnamon muffins? That doesn't sound good. Girl, you're crazy! That sounds great. And they were great. They were so moist and fluffy. Almost like angel food cake but more sturdy. 

I saw a recipe for sour cream cupcakes. But I have been over doing it with the cupcakes lately. So I wanted to make a lighter base and call it a muffin. Yeah, you can do that. Who is going to tell? 

Beardface loved these. I made him some in my muffin top pan. He ate all of them!

Okay, this is what you'll need:

1/14 all purpose flour 

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1 cup sugar, spelnda, stevia or sugar substitute. Note: If you use splenda you will need to add 1/4 baking soda.

1 stick butter or margerine or a cup of coconut oil at room temperature.

1 1/2 tsp vanilla extract

1/2 cup sour cream

2 tbsp cinnamon. I really love lots of cinnamon, so I am guessing that 1 tbsp might be enough. 

Preheat your oven to 350 and spray and line a muffin pan. This would probably also make a killer bunt cake. 

In a mixing bowl combine your flour, salt and baking powder. If you're going to need baking soda add it here. 

In your mixer start creaming your softened butter and your eggs. 

TIP: I learned this the other day, it's a great way to tell if your butter is soft enough. Touch your forehead, your nose, and your cheek. If the butter is as hard as your forehead it isn't soft enough, if it is as soft as your cheek it is too soft, if it is the same softness as the tip of your nose it is golden!

Once your butter is soft and workable start adding in your sugar and vanilla. Don't you love the color of creamed butter? It's gorgeous. 

Then add in your flour mixture in small increments. 

Add in your half cup of sour cream. I added more than half a cup. It was still amazing. 

Add your cinnamon. 

Look at that! Isn't it great? Fill muffin pan and bake for about 20 minutes.