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Mini Sour Cream Muffins


Downloads:
Mini Sour Cream Muffins





2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon fresh lemon zest
½ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
½ cup whole milk
¼ cup butter, melted
1 large egg
1 recipe Pink Peppercorn Butter (see Download for recipe)


• Preheat oven to 400°. 

• Spray a 24-well mini muffin pan with nonstick cooking spray. Set aside. 

• In a medium bowl, combine flour, sugar, baking powder, lemon zest, baking soda, and salt, whisking well. Set aside. 

• In a small bowl, combine sour cream, milk, melted butter, and egg, stirring well. Add to flour mixture, stirring just until incorporated. (Don’t overmix. The batter will be stiff.) 

• Using a levered 1-tablespoon scoop, divide batter among prepared wells of muffin pan. 

• Bake until light golden brown and a wooden pick inserted in centers comes out clean, 7 to 8 minutes. 

• Serve with Pink Peppercorn Butter, if desired.




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