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Sour Cream Lemon Muffins

2 cups all-purpose flour
12 cup granulated sugar
1 14 teaspoons baking powder
1 teaspoon baking soda
14 teaspoon salt
1 large lemon, zest of, finely grated
1 14 cups sour cream (250g)
2 large eggs
5 tablespoons unsalted butter, melted
14 cup fresh lemon juice
1 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
coarse sugar, for sprinkling (optional)


Prep your muffin pan with a little non-stick spray and preheat the oven to 375F. 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.

Source: www.food.com