Sour Cream Lemon Muffins

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Andy M.

Certified Pretend Chef
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Sour Cream Lemon Muffins

390 Gr Flour (3 C)
300 Gr Sugar (1½ C)
½ tsp Salt
1 Tb Baking Powder
1 tsp Baking Soda
3 Ea Eggs
1½ C Sour Cream
2 Ea Lemon Zest
¼ C Lemon Juice
1 tsp Lemon Extract
1 C Butter, melted
TT Sugar Crystals

Preheat the oven to 350ºF. Butter ten cups in 2 large muffin tins.

Combine the dry ingredients in a large mixing bowl.

Combine the remaining ingredients, except for the melted butter, in a separate bowl.

Add the wet ingredients to the dry and stir to combine.

Stir in the melted butter.

Divide the batter evenly among the muffin tins to make 10 muffins.

Sprinkle with sugar crystals.

Bake to an internal temperature in the center of the muffins between 200ºF and 205ºF. About 23-25 minutes.

Cool the muffins in the tins for 15 minutes before removing them to a cooling rack to cool completely.
 
Looks really good. Reminds me of the lemon ricotta pancakes with bits of crystallized lemon peel in them that a local place makes.
 
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