missjunebug’s Lemony Good Sour Cream Muffins!

Posted by missjunebug on Friday July 23rd, 2010

missjunebug loves muffins and occasionally indulges in the semi-healthy mega-delicious varieties. The missjunebug Lemony Good Sour Cream Muffin recipe definitely qualifies for that designation. For all health foodies out there, please feel free to adapt away with whole wheat flour and less sugar and no butter, but for missjunebug, she’ll keep the white ingredients and only eat these delicious lemony treats every once in a while! The perfect compromise for optimal eating! And missjunebug can’t think of a better spring or summer breakfast treat served along side a slab o’ slices of Farmer John’s Classic Bacon, cooked up crisp-delicious! (jk, health foodies!)

missjunebug’s Lemony Good Sour Cream Muffins

(adapted from 1-2-3 Bake in Parade July 11, 2010)

2 cups King Arthur unbleached white flour or white whole wheat flour (for your h.f’s out there)

2/3 cup C & H sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. Kosher salt

1 lemon, zested and juiced

3/4 cup Daisy or TJ’s sour cream

2 large organic eggs

1 tsp. vanilla extract

1 tsp. lemon extract

1 stick butter, melted

India Tree Sparkling Sugar-Bright White (optional)

Prep dry ingredients first: Mix together with a whisk the flour, sugar, baking soda, salt and lemon zest.

Prep wet ingredients next: Mix together lemon juice, sour cream, eggs, vanilla and lemon extracts, and melted butter.

Mix the dry and the wet ingredients together. Stir in a kind and gentle way, just enough to combine. Don’t worry about any tiny lumps!

Spoon batter into paper-lined muffin tin. Sprinkle with India Tree Sparkling Sugar-Bright White for a bakery finish! Bake 20-22 minutes at 350 degrees. Let rest five minutes before sampling! Enjoy!

Let rest five minutes before sampling! Enjoy!