Lil' Citrus Muffins

Name: Lil' Citrus Muffins
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 24 mini muffins, 24 serving(s)
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 lemon zest or 2 teaspoons lime zest; 2 tablespoons butter or 2 tablespoons margarine, melted; 1/3 cup sugar

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Recipe by Voyager 1977

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!

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READY IN: 23mins

SERVES: 24

YIELD: 24 mini muffins

UNITS: US

INGREDIENTS

Nutrition

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

2 teaspoons lemon zest or 2 teaspoons lime zest
2

tablespoons butter or 2 tablespoons margarine, melted
¹⁄₃

cup sugar

DIRECTIONS

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