By Carol Ramos, The Pastry Chef's Baking
1/2 cup sugar
6 tablespoons unsalted butter, softened
1-1/4 cups sour cream
2 large eggs
Zest of 1 large lemon, finely grated
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fresh lemon juice (about 2 lemons)
1 1/4 teaspoon lemon extract
2-4 drops yellow food coloring, optional (I didn't use any)
1/4 cup sugar, for topping
1 tablespoon butter, melted, for topping
1. Preheat oven to 375 degrees F. Line muffin tin with liners or lightly grease.
2. Sift together flour, baking powder, baking soda, and salt. Mix together lemon juice and lemon extract in measuring cup.
3. In bowl of stand mixer fitted with the paddle attachment, cream together butter, sugar, and sour cream until smooth. Add eggs, one at a time, beating after each addition until incorporated. Add lemon zest and yellow food coloring, if using, and mix.
4. Alternate flour and lemon juice mixtures in thirds, beginning and ending with flour. Mix just until combined.
5. Spoon batter into muffin tins, filling each about 3/4 full. Bake for 20-25 minutes until tops are lightly browned and a toothpick inserted in the center of the muffins comes out clean.
6. Allow to cool in muffin tin on a wire rack for 5 minutes. Remove from tin and allow to cool until just warm.
7. Melt 1 tablespoon of butter and brush on top of each muffin. Place 1/4 cup granulated sugar in a small bowl and roll each muffin top in sugar.
See the full post on Stir It Up!
