Recipe of the Day — Muffins (updated with photo)

In response to the many ‘soft cake like muffin’ searches . . .



Sour Cream Lemon Streusel Muffins

2 c. flour

1/2 c. sugar

1 Tbsp. baking powder

1 tsp. grated lemon peel

1/2 tsp. salt.

1 c. chopped walnuts

1/2 c. sour cream

1/2 c. milk

1/2 c. butter or margarine, melted

1 egg, beaten

1 Tbsp. sugar

Preheat oven to 400 F. Grease or paper line 12 muffin cups.

In large bowl, combine flour, 1/2 c. sugar, baking powder, lemon peel, salt and walnuts. In small bowl, combine sour cream, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Sprinkle remaining 1 Tbsp sugar over tops.

Bake 15 to 20 minutes for regular sized muffins, 20 to 25 minutes for giant sized muffins or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.

Makes 12 regular muffins or 6 giant muffins


Well, that’s the original recipe anyway . . . that’s not quite what I do with it. I usually don’t use walnuts in this recipe, I often use lemon extract in place of fresh lemon (fresh lemon is definitely better but I don’t always keep those on hand), I never use sour cream and milk — I use 1 c. plain yogurt instead, and I almost always make these with fruit in them — I put a spoonful of batter in the bottom of the tin, sprinkle with blueberries or raspberries, top with another spoonful of batter and sprinkle with sugar.


Don’t do this with a mixer — the texture will not come out right; only hand mix these. Don’t substitute whole wheat flour in these — if you want a healthy muffin, go back to the banana muffin recipe with multigrains and you can have low fat, high grain muffins — because, guess what?, whole wheat flour screws up the texture!

These are one of the most favorite muffins in our house — ranks up there with banana chocolate chip muffins 🙂

3 Responses

  1. ooooooo yum… these were yours on Sunday morning, eh? I brought a bag home and fed the visitors with them… they were so delicious! Thanks, my friend!

  2. Have you ever tried fat-free sour cream in these muffins? Do you know/think it will mess up the texture?

  3. p.s. I ask because these look GLORIOUS and I am now majorly craving them. And we only have fat free sour cream in the house.

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