Sour Cream and Lemon Honey Corn Muffins – a delicious recipe with unsalted butter, eggs, light sour cream, milk, honey, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease your muffin tray.
2
Mixture is prepared in 2 parts - wet and dry.
3
First prepare the wet mixture.
4
In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice.
5
In a separate large mixing bowl combine all dry ingredients.
6
Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture.
7
As soon as both mixtures are blended spoon the mixture into the prepared muffin tray.
8
Fill each cup about 2/3 to 3/4 full.
9
Bake muffins for about 20 to 25 minutes, or until the top has a golden crust.
10
When ready, remove from the oven and let them cool slightly.
11
Remove from tray and serve.
536
kcal
Calories
35
g
Fat
50
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, melted, plus more for greasing, 2 large eggs, 1 cup light sour cream, 1/4 cup milk, and more.
Yes, Sour Cream and Lemon Honey Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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