Lil' Citrus Muffins

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!

• Ready In: 23 mins
• Serves: 24
• Yields: 24 mini muffins

Ingredients

• 1  cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 2⁄3 cup sugar
• 1  egg
• 1⁄2 cup sour cream
• 1⁄2 teaspoon vanilla
• 2  teaspoons orange zest or 2  teaspoons lemon zest or 2  teaspoons lime zest
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1⁄3 cup sugar

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.