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Lemon Nut Muffins

Jenny.Carolina's picture
Ingredients
  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
  Salt 1⁄2 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
  Sugar 3 Tablespoon
  Butter 2 Tablespoon, softened
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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