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Don't fear the long list of ingredients - these muffins will come together in a jiffy. First we make the cream, then the batter. While these babies bake, we make the frosting.
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*Note, if you want, you can leave the cream out - you'll just have a few less muffins.
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*Adjust peppermint flavor to your liking - for some flair I added some peppermint leaves and peppermint extract, you can too if you'd like.
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Preheat oven to 375 degrees.
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CREAM: (first 6 ingredients)
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Heat 3/4 cup of milk on medium high heat. As it heats combine 1 1/2 Tablespoons cornstarch, 3 Tablespoons sugar, and 1/2 teaspoon lemon zest. Add egg to sugar mixture, beat until smooth. Once milk starts to boil, add egg mixture slowly and keep mixing so that the mixture doesn't burn. Keep cooking for 3-5 more minutes until it thickens and turns into a pudding-like consistency. Remove from heat and add vanilla. Set aside to cool.
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MUFFINS:
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Beat eggs until frothy. Add oil, butter and sugar. Beat until sugar is dissolved, about 5 minutes.
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Add sour cream, milk, and both extracts and mix until just combined.
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Sift together dry ingredients: flour, soda, powder, salt plus the tablespoon of lemon zest.
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PUT TOGETHER: (makes about 14 muffins)
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Fill muffin cups halfway with batter. Add about a tablespoon of the cream on top, and then add just enough batter to cover the cream filling.
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Bake for 10 to 15 minutes until tops turn golden brown.
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FROSTING: (last 4 ingredients)
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Beat together 1 tablespoon butter, 1/4 teaspoon lemon zest, cream cheese, and powdered sugar.
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Slather generously over the browned muffins. Then consume with enthusiasm!
