Yvonne so wisely pointed out that muffins are the best excuse to eat cake for breakfast. That is so very, very true. This muffin fits well into that category. Actually, this recipe is a variation on a cake my mother has made for years. Some of us (you know who you are…;-) can positively never get enough of that tart, delicious burst of tanginess.
It’s a very plain looking muffin hiding a ton of flavor.
Makes 12 regular or 10 giant muffins
the zest of three large, well scrubbed lemon
1 stick unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
2 cups unbleached flour
½ teasp. salt
2 teasp. baking powder
1 teasp. baking soda
½ cup sour cream at room temperature
½ cup fresh squeezed lemon juice
2 tbsp. powdered sugar
Preheat oven to 350 degrees
Mix fresh squeezed lemon juice and powdered sugar. Set aside.
Spray muffin tins with non-stick baking spray.
Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl cream butter and sugar. Add lemon zest. Add one egg at a time incorporating the eggs well into the butter/sugar mixture.
Add sour cream and mix well.
Add flour mixture and mix until well incorporated. Do not over mix.
Fill muffin pans no more than 3/4 full. The muffins should have a nice dome when they are fully baked and not spill over the side of the pans. This will make it easier to drizzle the tops with the lemon syrup.
Bake for 18 to 20 min. until springy on top.
Remove from oven and using a toothpick poke small holes into the top of the muffins.
Drizzle 1 tablespoon of the reserved lemon/sugar syrup over each hot muffin. If there is any syrup left, distribute it evenly amongst the muffins.
Let stand for 15 minutes before removing muffins from tins.
Bed and Breakfast Foodie