Lemon & Rosemary Sour Cream Muffins

Lemon & Rosemary Sour Cream Muffins

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Ingredients

  • ¾ C milk
  • ¼ C oil
  • 1 egg
  • 2 C flour
  • ½ C Pioneer® Sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 ½ tsp. lemon zest
  • 1 tsp. rosemary, fresh, finely chopped
  • ½ C sour cream
  • 3 T Pioneer® Sugar

Streusel Ingredients:

  • ¼ C flour
  • ⅛ tsp. cinnamon
  • ¼ C Pioneer® Sugar
  • 2 T butter or margarine

Directions

  1. Preheat oven to 400° F.
  2. In large bowl add milk, oil and egg beat together with a fork or wire whisk. Add flour, ½ cup Pioneer® Sugar, baking powder and salt; mix together. Fold in lemon zest and rosemary.
  3. In a separate bowl mix sour cream and 3 tablespoons of Pioneer® Sugar together.
  4. Line a muffin pan with paper holders, scoop out one heaping tablespoon into each cup. Drop a spoon full of the sour cream mixture on top. Top with streusel topping and bake for 20-25 minutes.

Streusel:

  1. In a small bowl add flour and cinnamon and Pioneer® Sugar; mix together. Add butter and mix all ingredients together with your hands to resemble a crumbly mixture; set aside until ready to use.
 
**From the Kitchen of: Char Brodie of Bay City, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.