Lemony Zest Sour Cream Muffins

"Yummy moist muffins with a great twist. This is a variation for my Sour Cream Muffins. Great for breakfast, a snack, with tea and dessert! For some added flavor throw in some poppy seeds."
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:
30mins
Ingredients:
10
Yields:
10-12 muffins
Serves:
12
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ingredients

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directions

  • Heat oven to 400 degrees F.
  • Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
  • Beat egg in a small bowl; add sugar, lemon zest, lemon juice, sour cream and milk.
  • Add to flour mixture, mixing just until moistened.
  • Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
  • Bake for 15 minutes or until lightly browned.

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Reviews

  1. My family loved these muffins. They domed so beautifully and tasted rich with just a hint of lemon. I added an extra 1/4 cup cream to make the batter less stiff. These are great muffins and didn't last long!
     
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RECIPE SUBMITTED BY

I'm a 17 year old college student attending Colorado Mountain College, in Glenwood Springs (shooting for an art degree). I love baking when I come home to Eagle on the weekends, especially cookies, cupcakes and muffins. I'm some what of a health freak though, so I like to keep things low-phat, some time, hehe.
 
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