MEAN CHEF'S LEMON SOUR CREAM MUFFINS
This is an adopted recipe. This recipe makes light, fluffy and soft muffins which are more cake like with a hint of lemon.
Provided by lemoncurd
Categories Quick Breads
Time 45m
Yield 10 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease muffin tins.
- Melt the butter and let cool.
- Thoroughly mix all the dry ingredients in a large bowl.
- Whisk together the eggs and sour cream in a smaller bowl.
- Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
- Make a well in the middle of the dry ingredients.
- Add wet ingredients and mix with as few strokes as possible.
- Don't overmix.
- Spoon batter into muffin tins.
- Bake at 350° for 25 minutes.
Nutrition Facts : Calories 311.3, Fat 15, SaturatedFat 8.8, Cholesterol 73.6, Sodium 349.4, Carbohydrate 40.8, Fiber 0.7, Sugar 21.1, Protein 4.5
SOUR CREAM LEMON MUFFINS
This comes from the Not So Humble Pie blog (http://notsohumblepie.blogspot.com/2010/05/sour-cream-lemon-muffins.html). It makes a moist muffin with a gentle lemon flavor. The family enjoyed it very much. I am capturing it here so that I can find it again.
Provided by DrLock
Categories Quick Breads
Time 36m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 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, 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.
LEMONY SOUR CREAM MUFFINS
My husband loves these.I often make them for him ,and add a light lemon glaze....I make them for Campmeeting at church,and they really go fast.I think I got this recipe from my grannys,best friend ,Mrs Edna....I have made these for years...
Provided by Mary R Morris
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. 1-Wisk the dry ingredients ,including the lemon zest,together in a large bowl.
- 2. 2-In another bowl,wisk the remaining ingredients including the lemon juice.
- 3. 3-Pour the wet ingredients over the dry ingredients.Gently ,but quicky ,stir every thing together.Don't worry about a few lumps remaning,as it is better then having a over mixed batter...
- 4. 4-Spoon batter into paper or foil lined muffin tins.Bake in a 350 degree oven for 18-20 minutes or untill muffins are golden brown in color .Cool 5 minutes before taking out of pan..
- 5. PERSONAL NOTE::::These can be made in mini muffins pans.If you do not have muffin liners just spray with pam or Bakers Joy.....
LEMONY ZEST SOUR CREAM MUFFINS
Yummy moist muffins with a great twist. This is a variation for my Sour Cream Muffins. Great for breakfast, a snack, with tea and dessert! For some added flavor throw in some poppy seeds.
Provided by Hydra
Categories Quick Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
- Beat egg in a small bowl; add sugar, lemon zest, lemon juice, sour cream and milk.
- Add to flour mixture, mixing just until moistened.
- Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
- Bake for 15 minutes or until lightly browned.
Nutrition Facts : Calories 160.7, Fat 7.4, SaturatedFat 4.3, Cholesterol 33.9, Sodium 151.9, Carbohydrate 21.2, Fiber 0.5, Sugar 8.9, Protein 2.6
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