Recipe by DrLock
This comes from the Not So Humble Pie blog (http://notsohumblepie.blogspot.com/2010/05/sour-cream-lemon-muffins.html). It makes a moist muffin with a gentle lemon flavor. The family enjoyed it very much. I am capturing it here so that I can find it again.
Top Review by ~Nimz~
Nice little muffins. Not too lemoney. They needed to be just a little sweeter for our taste, but all in all a nice treat with that cup of coffee in the morning. Thanks. Made for Fall PAC 2011
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 large lemon, zest of, finely grated
- 1 1⁄4 cups sour cream (250g)
- 2 large eggs
- 5 tablespoons unsalted butter, melted
- 1⁄4 cup fresh lemon juice
- 1 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
- coarse sugar, for sprinkling (optional)
Directions See How It's Made
- Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
- Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
- Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
- Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
- Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
- Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
- Serve slightly warm or at room temperature.