Lemon White Chocolate Chip Muffins
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Dry Ingredients:
- 2 cups flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamon
- ⅛ teaspoon ground black pepper (optional)
Moist Ingredients:
- 1 large egg
- 1 cup sour cream (you can substitute buttermilk or yogurt for the sour cream)
- 8 tablespoons melted butter (1 stick)
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
Ingredients to Add to Batter:
- ½ cup white chocolate chips
- Zest from 1 lemon (1 tablespoon lemon zest)
- 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Dry Ingredients:
- 4 cups flour
- ⅔ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (omit if using salted butter)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamon
- ¼ teaspoon ground black pepper (optional)
Moist Ingredients:
- 2 large eggs
- 2 cups sour cream (you can substitute buttermilk or yogurt for the sour cream)
- 1 cup melted butter (2 sticks)
- 2 teaspoons vanilla
- 2 tablespoons fresh lemon juice
Ingredients to Add to Batter:
- 1 cup white chocolate chips
- Zest from 2 lemons (2 tablespoons lemon zest)
- ¼ cup sugar
- 4 teaspoons fresh lemon juice
Instructions
-
Preheat oven to 400°.
- Grease muffin pans and set aside.
- In a large bowl mix together all dry ingredients.
- In a medium bowl whisk together moist ingredients.
- Add moist ingredients to dry ingredients.
- Mix until dry ingredients are moistened.
- Add and mix in white chocolate chips and zest of lemon.
- Do not over mix; batter should be a bit lumpy.
- Divide batter among muffin cups; each approximately ¾ full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- While the muffins are baking prepare glaze by mixing sugar and lemon juice in a small bowl; set aside.
- When muffins are done baking, immediately brush with lemon glaze.
- Let cool for 5 minutes; turn out and serve.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Note: If you use sour cream rather than buttermilk or yogurt, your batter will be much thicker. Do not be alarmed by the thickness of the sour cream based batter, the muffins will bake up perfectly and have a nice moist texture with great flavor.