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 minTrans-fat Free
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
butter
melted |
|
| 15 | ml |
sugar
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
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.
