Total Time
23mins
Prep 10 mins
Cook 13 mins

Here is another treat I made for church on Sunday.... These are really yummy! With this batch I used lemon zest...I have some orange zest in the freezer too and I may just have to try these muffins with the orange next!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
  3. In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
  4. In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
  5. Add egg; beat until smooth.
  6. Mix in sour cream, vanilla and orange zest.
  7. Add flour mixture; mix just until dry ingredients are moistened.
  8. (Do not overmix.)
  9. Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
  10. Bake 12-13 minutes or until light golden brown.
  11. Do not overbake.
  12. Cool in pan 3 minutes; remove from pan.
  13. Cool slightly.
  14. For topping, dip tops of warm muffins into butter and then into sugar.
  15. Serve warm.

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