Lemon-Pecan Muffins

  • 2 C flour
  • 2/3 C sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • zest of 1 lemon
  • 1/2 C chilled, unsalted butter, cut into pieces
  • 3/4 C non-fat sour cream
  • 2 eggs
  • 3 Tbs. non-fat milk
  • 1 tsp. lemon oil or extract
  • 1/2 C pecans, toasted, chopped

Preheat oven to 400. Line 12 standard muffin cups with paper liners. Mix first 6 ingredients in medium bowl to blend. Cut in chilled butter until mixture forms coarse crumbs. Whisk together sour cream, eggs, milk and lemon extract to blend. Add to dry ingredients and mix. (Add 1-2 tablespoons non-fat milk if necessary to thin batter.) Mix in chopped pecans.

Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.

Date Added:January 01, 2002
Meals:Breakfast, Brunch
Course:Main Course



2003, 2006, 2007
6 Points Each
Try reducing the amount of butter and adding buttermilk.