Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- ½ cup heavy cream
- ½ cup confectioners’ sugar
Special Equipment Needed:
- Muffin tin
- 12 muffin liners
- Mixing bowls
- Electric mixer
- Whisk
- Zester
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a muffin tin with 12 muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, lemon juice, and lemon zest, and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly among the muffin liners.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the lemon cream, whisk together the heavy cream and confectioners’ sugar until stiff peaks form.
11. Pipe or spread the lemon cream onto the cooled muffins.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 muffins
Nutritional Information (per muffin):
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute coconut oil or vegan butter.
- For the sour cream, you can substitute Greek yogurt or vegan sour cream.
- For the heavy cream, you can substitute coconut cream or almond milk.
Variations:
- For a different flavor, you can add ½ cup of chopped fresh fruit (such as blueberries or strawberries) to the batter.
- For a different topping, you can use a glaze instead of the lemon cream.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for the best texture.
- For an extra lemony flavor, add an additional teaspoon of lemon zest to the batter.
Storage Instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the muffins in the microwave for 30-45 seconds.
Presentation Ideas:
Serve the muffins on a platter with fresh lemon slices and a sprig of mint.
Garnishes:
Lemon slices and a sprig of mint.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fruit salad or a green salad.
Troubleshooting Advice:
- If the muffins are too dry, add a tablespoon of milk or cream to the batter.
- If the muffins are too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
Make sure to store the muffins in an airtight container at room temperature.
Food History:
Muffins have been a popular snack in the United States since the 19th century.
Flavor Profiles:
The muffins have a sweet and tangy lemon flavor with a light and fluffy texture.
Serving Suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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