Lemony Goodness

I made these this morning and they were light, fluffly, not to sweet, and perfect addition to the morning tea or coffee!  I particularly like fancy muffin liners, I gotta find more of these!


Sour Cream Lemon Muffins
yields a dozen standard muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt 
zest of two large lemons, finely grated
1 1/4 cup sour cream 
2 large eggs
5 tablespoons unsalted butter, melted
1/3 cup  fresh lemon juice 

coarse sugar for sprinkling 

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

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.


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.

Bake for 16-20 min or until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.