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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. Theyâre so good! âLola Baxter, Winnebago, Minnesota Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 cup sour cream |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
glaze: |
2 cups confectioners' sugar |
3 tablespoons lemon juice |
Directions:
1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
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