Lemon Sour Cream Muffins

These lemon muffins are extra tender from the sour cream.

Lemon Sour Cream Muffins

Ingredients

  • 3 c. all-purpose flour
  • 1 c. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 c. salted butter, cubed and chilled
  • 2 large eggs
  • 1/2 c. lemon juice
  • 1 tbs. lemon zest
  • 1 c. sour cream
  • 1 tsp. vanilla extract
  • turbinado sugar for topping
  • muffin wrappers

Yields Approximately 1 1/2 Dozen Muffins

Pregnant the oven to 350 degrees Fahrenheit. In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cream the butter with the dry ingredients until combined. Scrape the bowl, then add the eggs and mix together. Add the lemon juice, lemon zest, sour cream, and vanilla extract and mix until just combined.

Scoop two tablespoons of dough into each wrapper. Sprinkle with turbinado sugar. Bake in a muffin pan for 20-25 minutes.

Lemon Curd Cookies

These cookies are full of lemon flavor.

Lemon Curd Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 tbs. lemon juice
  • 1 tsp kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 12 oz. jar lemon curd
  • 1 c. turbinado sugar
  • Edible gold glitter, optional

Yields Approximately 2 Dozen Cookies

Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, lemon zest, and lemon juice and mix to combine. In a bowl, sift together the salt, baking powder, baking soda, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Chill the dough for at least one hour.

Preheat the oven to 350 degrees Fahrenheit. Take tablespoon-sized scoops of dough and roll them in hands to smooth the dough. Roll each dough ball in turbinado sugar, then place on parchment paper-lined baking sheets. Make a depression in each cookie with thumb and fill with about a teaspoon of lemon curd. Top with glitter. Bake for 12-14 minutes until lightly browned on the bottom.

Lemon Curd Cookies