Sour Cream Lemon Muffins
Buttery, moist and delicious. These sour cream lemon muffins are perfect for breakfast.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | all-purpose flour |
|
| 1 | tablespoon | baking powder |
|
| ½ | teaspoon | salt |
|
| ½ | cup | sour cream |
|
| ½ | cup |
butter
melted |
|
| 1 | tablespoon | sugar |
|
| ½ | cup | sugar |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
pecans
chopped |
|
| ½ | cup | milk |
|
| 1 | each |
eggs
beaten |
|
Trans-fat Free
Directions
In a large bowl combine all the dry ingredients but the 1 tablespoon sugar.
In a small bowl combine the wets.
Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops.
Bake at 400℉ (200℃). for 20 to 25 min.
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