Recap of the past....

1.5 years?

Last time we left off, I had jetted back to Taiwan to see family. I traveled within the country doing a multitude of things from hiking beautiful mountains (and soaking in an onsen on the mountaintop afterwards) to eating beef noodle soup at a mom and pop booth on the side of a bustling street in Taipei. Afterwards, I vacationed in Europe, primarily in Italy and France. After two weeks worth of fun, I came back to my normal 9-to-5 job, and I've been here since (for the most part).

To celebrate my first post back, I'd like to share a recipe (it's obvious I am hungry or else it would have been a sartorial post). I had some left over sour cream, and needed a quick way to get rid of it. Since tying it to a cinder block and shoving it in the harbor was out of the question, I decided on muffins!

I googled "sour cream muffin recipe" and got this little gem from A Family Feast, who apparently got it from Just a Taste. I actually love sour cream, so I could have subconsciously went for the big bucket ol' sour cream, knowing it was too much for dinner that night, in the hopes to bake with it the next day. It is highly possible. Regardless of how I came into possession of such an excess quantity of sour cream, my point is I made these moist, crumbly muffins that made me fat(ter) and happy(er).

I was happy to oblige the smiling gloop that soon became a beautiful buttery mess on my plate/in my stomach.

Hello beautiful.

The Ingredients        (source: A Family Feast)      Batter:      ¼ cup all-purpose flour      2 teaspoons baking powder      ½ teaspoon baking soda      ¼ teaspoon salt      1/3 cup unsalted butter, room temperature      1/3 cup vegetable oil      1 cup granulated sugar      2 large eggs      1 cup sour cream      2 teaspoons vanilla extract     (Optional)     Streusel:      ½ cup all-purpose flour      ½ cup of granulated sugar      1 teaspoon of ground cinnamon      6 tablespoon cold unsalted butter

The Instructions Preheat the over to 350 degrees. Line muffin tin with paper liners. In a medium bowl, add flour, baking powder, baking soda, and salt, and whisk together. In another bowl, beat together softened butter, oil, and sugar until mixed well. Add eggs in one at a time, making sure each egg is incorporated well. With your mixer on low speed, slowly add the sour cream, followed by the vanilla, and finally the flour mixture. Mix until just combined. Spoon heaping tablespoons of batter into each muffin well. Depending on your oven, bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove the pan from the oven, and then transfer each muffin to a wire rack to cool completely.

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