During medical school, I lived on the east side of Cleveland, and when my parents would come to visit they'd often treat me to breakfast at an old-timey diner called Inn on Coventry. Their pancake menu was extensive - chocolate & peanut butter, lemon ricotta, pumpkin spice, and zucchini to name a few - and my favorite was a fluffy sour cream and mango version. Here I've transferred the flavors to a muffin base. I am admittedly partial to sour cream in my baked goods, since our Christmas breakfast was always my Grammy's sour cream coffee cake. Use a high quality sour cream in this recipe - now that we live near Cleveland's West Side Market we are lucky enough to get ours fresh from a lovely dairy stand (hi, Irene Denver!) I've taken a cue from the great Julia Child with the addition of mace (it shows up in her classic pound cake recipe, which is the one I use whenever baking). Enjoy! —Emily | Cinnamon&Citrus
large egg, beaten
large mango, diced (about 1 cup)
In This Recipe
Preheat the oven to 400F. Prepare a 12-cup muffin tin (either butter or line with baking cups or parchment squares).
Sift together the 2 cups of flour, baking powder, sugar, salt, and mace.
Whisk together the egg, milk, sour cream, and butter. Add to the dry ingredients and gently combine, being careful not to over-mix (I switch from a whisk to a rubber spatula for this).
Toss the mango with 1 tablespoon flour and gently fold into the batter.
Spoon the batter into the prepared muffin tin. Bake at 400F for 17-18 minutes, or until a knife can be inserted and removed cleanly. Allow to cool in the pan (5 minutes if they are in paper cups, 10 if they are naked in the pan) before transferring to a baking rack to cool further.