Lemony Sour Cream Muffins Food

SOUR CREAM LEMON MUFFINS

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.

MEAN CHEF'S LEMON SOUR CREAM MUFFINS

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.

SOUR CREAM LEMON MUFFINS

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
• In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.
• In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.
• Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.
• Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
• Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.

LEMONY ZEST SOUR CREAM MUFFINS

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.

LEMONY SOUR CREAM MUFFINS

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.....

SOUR CREAM MUFFINS

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 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.

WHOLE LEMON MUFFINS

Steps:

• Preheat the oven to 350°F Grease 12 texas size muffin cups with butter or cooking spray or line with paper muffin wrappers.
• Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it!) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up. Scrape the lemon into a bowl. Without washing the food processor add the walnuts and pulse 10 to 12 times. Add the walnuts to the processed lemon. Stire to combine and set aside for later use.
• Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the sugar and beat on medium high until light and fluffy. Add the eggs all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30 seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon mixture.
• Spoon batter into prepared muffin tins. Bake for 30 to 35 minutes until they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
• combine glaze ingredients and drizzle over the warm muffins. Glaze will harden in about 15 minutes.
• These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.