Post by wilderness on Feb 25, 2019 17:11:44 GMT -5
Sour cream lemon muffins (The Spruce)-Tasty
1 3/4 cups all-purpose flour (8 ounces)
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
8 ounces sour cream
6 tablespoons butter (melted)
2 tablespoons lemon zest
2 tablespoons lemon juice
For the Topping:
1/3 cup fresh lemon juice
1/4 cup granulated sugar
Heat the oven to 375.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well together.
In another bowl, combine sour cream with the egg, melted butter, lemon zest and 2 tablespoons of lemon juice. Whisk until mixed and well blended
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
8 ounces sour cream
6 tablespoons butter (melted)
2 tablespoons lemon zest
2 tablespoons lemon juice
For the Topping:
1/3 cup fresh lemon juice
1/4 cup granulated sugar
Heat the oven to 375.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well together.
In another bowl, combine sour cream with the egg, melted butter, lemon zest and 2 tablespoons of lemon juice. Whisk until mixed and well blended
Blend the sour cream mixture into the dry ingredients until just blended and all ingredients are moistened.
Fill muffin cups 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted in the centre of a muffin. Cool on a rack for 5 minutes. Remove muffins to a rack, over a tray to catch the drips. Poke muffins with a toothpick.
Meanwhile, combine 3 tbsp lemon juice and 1/4 cup of sugar. Bring to a boil, stirring until sugar is dissolved. Drizzle over the muffins
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Fill muffin cups 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted in the centre of a muffin. Cool on a rack for 5 minutes. Remove muffins to a rack, over a tray to catch the drips. Poke muffins with a toothpick.
Meanwhile, combine 3 tbsp lemon juice and 1/4 cup of sugar. Bring to a boil, stirring until sugar is dissolved. Drizzle over the muffins
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1 3/4 cups all-purpose flour (8 ounces)
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
8 ounces sour cream
6 tablespoons butter (melted)
2 tablespoons lemon zest
2 tablespoons lemon juice
For the Topping:
1/3 cup fresh lemon juice
1/4 cup granulated sugar
Heat the oven to 375.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well together.
In another bowl, combine sour cream with the egg, melted butter, lemon zest and 2 tablespoons of lemon juice. Whisk until mixed and well blended
Blend the sour cream mixture into the dry ingredients until just blended and all ingredients are moistened.
Fill muffin cups 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted in the centre of a muffin. Cool on a rack for 5 minutes. Remove muffins to a rack, over a tray to catch the drips. Poke muffins with a toothpick.
Meanwhile, combine 3 tbsp lemon juice and 1/4 cup of sugar. Bring to a boil, stirring until sugar is dissolved. Drizzle over the muffins
Read more: thegardenersshed.proboards.com/thread/8986/sour-cream-lemon-muffins?page=1#ixzz5gaERekiL
