Sour Cream Muffins

Steve Hartz bakes cheesecakes for specialty bakeries and restaurants in Northern California. He developed this recipe after falling for our Rosehips Preserved Lemon — its aromatics infuse the batter and the glaze.

Need

Muffins

3 cups flour

1/4 tsp salt

1/2 tsp baking powder

1 tsp baking soda

2 TBS lemon zest

1 cup canola or vegetable oil

1 3/4 cups sugar

3 large eggs

2 cups sour cream

1/4 cup fresh lemon juice

1 TBS If & When Rosehips Preserved Meyer Lemon Paste

1 tsp vanilla

Glaze

2 cups powdered sugar

Zest of 1 small lemon

1 tsp lemon juice

1 tsp If & When Rosehips Preserved Meyer Lemon Paste

2 to 3 TBS hot water

Do

Preheat oven to 350 degrees. Lightly grease two 12-cup muffin tins.

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

In a large bowl, add oil, sugar, eggs, sour cream, lemon juice and vanilla. Mix until just combined. Add flour mixture and stir until just combined.

Divide evenly among muffin tins and bake for 20 to 25 minutes or until muffins are slightly golden brown on the edges. Let cool slightly then drizzle with the glaze.

Glaze

In a medium bowl, combine powdered sugar, lemon zest and juice, Rosehips Preserved Meyer Lemon Paste and hot water. Whisk until smooth. Drizzle over slightly cooled muffins.

Recipe by Steve Hartz, @Steve.Hartz