Cook Time: 18 minutes
Total Time: 18 minutes
Yield: Makes 1 Dozen Muffins
- 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 finely grated lemon zest
- 2 tablespoons lemon juice
- 1/3 cup fresh lemon juice
- 1/4 cup granulated sugar
In a large bowl, combine the all purpose flour, 3/4 cup of granulated 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.
Makes 1 dozen lemon muffins.
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