Lemon Sour Cream Muffins

Many years ago I found a recipe for lemon muffins that had sour cream in them. It was in a magazine so I cut it out and put it with the rest of my recipes and totally forgot about it. That was the year 2010 and it’s now 2021 so it goes to show you that I never cleaned out my recipes and I think that’s another project down the road. Anyway, upon reading through the recipe I noticed that there wasn’t a temperature to bake them at plus I’m thinking there were some typos as the amount of lemon extract was so minimal compared to the vanilla extract. My first time making them, and following the recipe exactly as printed, turned out not too bad but not what I was thinking they should be. Fast forward to the third time and I now have it perfected to my liking, and they have the lemon flavor that I was looking for. The original recipe called for 1 stick of unsalted melted butter so you can use that in place of the oil if you so desire. So let’s jump into the recipe and get baking! Here is what you will need.

2 cups all purpose flour ( I use unbleached King Arthur) 2 lemons, zested and juiced 2/3 cup sugar (sugar substitute can be used in place) 3/4 cup sour cream ( I use light) 2 tsps. baking powder 2 large eggs or 4 egg whites 1/4 tsp baking soda 1/8 tsp vanilla extract 1/3 cup of canola or vegetable oil 1 tsp lemon extract

Wisk the dry ingredients, including the lemon zest, in a large bowl.

In a separate bowl combine the remaining ingredients, including the lemon juice, and whisk together. Gently and quickly fold the liquid ingredients into the dry, do not over mix the batter as muffins will get too tuff and chewy.

Spoon batter into paper lined muffin tins and bake at 350º for 15 to 18 minutes or until toothpick inserted comes out clean. Cool for about 5 minutes before removing from muffin tin.

I love the taste of these and since lemon reminds me of lemonade, I dug out my pastel paper baking cups to remind me of spring. When ever I find different styles of baking cups at a reasonable price, I pick them up to use whenever I may need them for a quick and pretty dessert or for a cute and quick food gift. I remember reading a book years ago that said you can be frugal and make your own food, but you can always make the food look pretty at the same time.

I hope that you try to make these and leave me a comment to let me know how you enjoyed them.

Beth

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