Mean Chefs Lemon Sour Cream Muffins Recipes

SOUR CREAM LEMON MUFFINS

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
• In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.
• In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.
• Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.
• Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
• Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
• Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
• Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

SOUR CREAM LEMON MUFFINS

Steps:

• Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
• In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
• Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
• Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
• Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
• Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
• Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
• Serve slightly warm or at room temperature.

MEAN CHEF'S LEMON SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350°.
• Grease muffin tins.
• Melt the butter and let cool.
• Thoroughly mix all the dry ingredients in a large bowl.
• Whisk together the eggs and sour cream in a smaller bowl.
• Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
• Make a well in the middle of the dry ingredients.
• Add wet ingredients and mix with as few strokes as possible.
• Don't overmix.
• Spoon batter into muffin tins.
• Bake at 350° for 25 minutes.

LEMONY SOUR CREAM MUFFINS

Steps:

• 1. 1-Wisk the dry ingredients ,including the lemon zest,together in a large bowl.
• 2. 2-In another bowl,wisk the remaining ingredients including the lemon juice.
• 3. 3-Pour the wet ingredients over the dry ingredients.Gently ,but quicky ,stir every thing together.Don't worry about a few lumps remaning,as it is better then having a over mixed batter...
• 4. 4-Spoon batter into paper or foil lined muffin tins.Bake in a 350 degree oven for 18-20 minutes or untill muffins are golden brown in color .Cool 5 minutes before taking out of pan..
• 5. PERSONAL NOTE::::These can be made in mini muffins pans.If you do not have muffin liners just spray with pam or Bakers Joy.....