Thursday, April 18, 2013

Sunny Morning Lemon Muffins

Sunday morning was the beginning of yet another snow storm here.  So, how did I respond to that?  Well, I made these Sunny Morning Lemon Muffins and proceeded to run headlong into my delusion that the sun was shining upon a green lawn bordered by tulips.  Hey, if I'm going to be delusional, I'm going to make it good!

Did it work?  Not so much.  They were wonderful, lemony muffins but didn't contain any magical properties that made it Springtime while we were eating them.  Pity.  I could have made a fortune.

What these muffins did do, however, was taste fabulous.  They were good fresh out of the oven, but even better when they had cooled down and the flavor been allowed to deepen.  I caught my husband, who is not a huge lemon fan, snagging them every time he walked by the container.  That's how good they are.

Here's your Cast of Characters.

1 Cup unsalted butter, softened
2 Cups sugar
3 Eggs
1 Tsp. vanilla extract
1 1/2 Cups sour cream
1/2 Cup lemon curd (which can be found in the jelly and preserve section of your grocery store)
1/4 Cup lemon juice
3 1/2 Cups all-purpose flour
1 Tsp. baking soda
1/2 Tsp. baking powder
1/2 Tsp. salt

Cream butter and sugar together, until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla, sour cream, lemon curd and lemon juice; mixing well.

Add dry ingredients.  Start by mixing on low, scraping the sides of the bowl, and gradually increasing the speed to medium until thoroughly combined.

Spray muffin tins with nonstick cooking spray and spoon batter in.  Fill only 2/3 full ( I got carried away and they were hard to get out of the pan without the top coming off).

Bake in a 350 degree oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.  Be careful not to overcook, making them dry.  If you are making mini muffins, bake 12-15 minutes.

While they are baking, make a lemon drizzle.

Whisk together 2 cups powdered sugar, 2 Tbsp. lemon curd and 1/4 cup lemon juice.

Make sure that there are no lumps, and it's nice and smooth.

Once muffins are done, let them cool for about a minute before loosening them with a knife and taking out of the pan.

Place on wax paper and drizzle your glaze over the top.

You can eat right away, but I really preferred them cold.


I meant to say this when I originally posted, but this recipe makes a large batch.  As in 2 1/2 dozen regular size, which is good because they still don't last long enough, at least not in my house. **