Sunday, July 25, 2010
Buck Bannister No comments
I wanted something that was going to be rather moist but with lots of lemon tartness. They also needed to be slightly "cakey" without the hard shell that many muffins tend to get but also without being crumbly or too light.
So, I glanced through a dozen or so lemon muffin recipes online and off and finally pulled together this variation using some bits and pieces from here and there. The result was better than I could have expected. The lemon flavor is wonderfully tart and the muffins are moist and cake-like without being too crumbly.
These will be a perfect morning pick-me-up! The recipe makes 6 jumbo muffins or 12 regular muffins.
1/2 cup sugar
6 tbs. unsalted butter, softened
1 1/4 cup sour cream
2 large eggs
zest of one large lemon, finely grated
2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup fresh lemon juice (about 2 lemons)
1 1/4 tsp. lemon extract
2-4 drops yellow food coloring (optional)
1/4 cup sugar (for topping)
1 tbs. butter, melted (for topping)
Preheat oven to 375°. Lightly grease muffin tin.
Sift together flour, baking powder, soda and salt. Mix together lemon juice and lemon extract in measuring cup.
Alternate flour and lemon juice mixtures in thirds, beginning and ending with flour. Mix just until combined. Scrape down sides of bowl with spatula and make sure all ingredients are well incorporated.
Spoon batter into muffin tins, filling each about 3/4 full. Bake at 375° for 20-25 minutes until tops are lightly browned and cake tester inserted in center of muffin comes out clean.
Allow to cool in muffin tin on wire rack for 5 minutes. Remove from tins and allow to cool until just warm.
Melt 1 tbs. of butter and brush top of each muffin with butter. Place 1/4 cup of granulated sugar in a small bowl and roll each muffin top in sugar.