Lemon Nut Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Chopped pecans/Chopped walnuts||1 Cup (16 tbs), chopped|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon rind||2 Teaspoon|
|Egg||1 Large (At Room Temperature)|
|Milk||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Butter||6 Tablespoon, melted and cooled|
|Sour cream||1⁄4 Cup (4 tbs) (At Room Temperature)|
|All purpose flour||3 Tablespoon|
|Butter||2 Tablespoon, softened|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
To make the muffins, stir together the flour, chopped nuts, sugar, baking powder, lemon rind and salt in a bowl.
In another bowl beat the egg and stir in the milk, melted butter and sour cream.
Make a well in the flour mixture, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Combine the topping ingredients, mixing with a fork until the mixture is crumbly and thoroughly blended.
Sprinkle the topping evenly over the muffin batter.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one of the muffins comes out clean.
Remove the muffins to a wire rack to cool in the tin(s) for 5 minutes.
Turn the muffins out of the cups.