Lemon sour cream muffins

Kid 1: If I was to be killed and eaten, I would like to be put to sleep so I couldn’t feel anything, then have every part of my body used, eaten and nothing wasted. Kind of like a soft shell crab.

He really is showing an extreme commitment to the concept of nose to tail eating. During the school holidays, Kid 1 watched a junior baking show on television where ten year olds created intricate baked goodies. This put a fire in his belly and he insisted on baking these muffins completely by himself (under my supervision.) His egg-cracking ability has come along in spades and it’s lovely to observe his burgeoning kitchen confidence.

This is a standard recipe in our household and they are very good. The sour cream moistens the muffins and contributes towards a tender crumb and light golden exterior. They are tangy, creamy and moreish. The only thing that will be be left is the muffin wrapper.

LEMON SOUR CREAM MUFFINS

WHAT YOU NEED
1/3 cup vegetable oil (we use grapeseed)
2/3 cup caster sugar
2 eggs, 70g
Zest and juice of one medium size lemon (roughly 1 tbl of zest and 1/4 cup lemon juice. If I have extra lemons, I will often add another tbl of zest. We love ‘mega lemon’ flavour)
3/4 cup sour cream
1 1/2 cups plain flour
1/2 cup wholemeal plain flour
1 tbl baking powder
1/4 tsp salt

HOW YOU DO IT
Preheat the oven to 200C and place your muffin papers in a muffin tin or on a baking tray. I will often give the muffin papers a light spray with rice bran oil spray to avoid sticking.
In a large bowl, combine the oil and sugar.
Add the eggs and mix well.
Add the lemon juice, lemon zest and sour cream and mix well.
Sift the flours, baking powder and salt into the bowl then fold in gently. Do not overmix or your muffins will be not as tender.
Fill the muffins papers about 2/3rds full and bake for about 15-20 minutes until they are risen, light golden brown and a skewer comes out clean.
Eat them.

Makes 11-12 muffins depending on the size of your muffin papers

Slightly adapted from a recipe from Jens Favorite Cookies blog, link to original recipe follows.

Lemon Sour Cream Muffins

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26 thoughts on “Lemon sour cream muffins

  1. Oh, I am envious. A smart young snapper with such sensibilities is your son. And those muffin papers! Where do you get them? Doubtful I will find in France but one can dream…..

    • He has a gift of self-expression, that’s for sure. Keeps us on our toes. Aren’t they adorable? Got them on sale at a kitchenware shop. I have seen similar ones in ‘two dollar/cheapie’ shops as well. Do you have those kind of shops there?

      • We have a few similar dollar-type shops but sadly, they mostly sell crap. Perhaps I will give ‘Gifi’ a second chance though in the hopes of finding muffin treasure. 😉

  2. What darling little muffin wraps! I love the idea of a simple, lemony muffin. And sour cream… well, let’s just say that I have a small thumbnail on my desktop of a bowl of it, with the caption “Everything you can do with sour cream.” I open it up to admire it from time to time. This is a true story 🙂

  3. Oooh! Lemon! And look at your boy making muffins. That is fantastic. And I have to comment on the hand-crank egg-beater because my mom had one of those and used it for all kinds of baking. Where on earth did you find it?

    • I know, let’s hope he continues the interest! How cool is the eggbeater? My mum had one too and I found it in a vintage/secondhand shop. It was from the old home economics department at a college in the city. I love it and it’s so handy!

  4. Oooh yum! I’ve found cake recipes that use oil as the fat have a better texture if they also have sour cream or milk. Wondering if I could use sourdough starter and milk instead – I don’t always have sour cream on hand.

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