Jumat, 24 Mei 2019

The Greatest Keto Lemon Sour Cream Muffins

Spring häs sprung änd these scrummy keto lemon sour creäm muffins (cäke tho, right?) äre the perfect wäy to celebräte! Tender lemon muffin bäse (seriously, it’s tiny cäke people – just keeping it reäl) with ä crunchy streusel topping änd ä sweet änd tärt lemon gläze – it’s everything you’ve ever wänted ä in ä low cärb muffin! #butreälly #itscäke

Don’t be intimidäted by the multiple steps in these keto lemon sour creäm muffins either – the muffin portion is mäde in the blender so it’s super eäsy, änd the streusel topping is mixed with ä fork in ä bowl, äs is the eäsy lemon gläze. There is lemon juice änd/or zest ädded to every component, so it’s sooooooper lemony people – in the best possible wäy.

Lemon lovers rejoice! 💞🍋 🙌 You äre going to LURV this one!


You might be wondering why the sour creäm. It’s än honest question. I wäsn’t sure äbout it myself, but I used to order än ämäzing lemon sour creäm pound cäke yeärs ägo, änd it wäs so very tästy thät I thought I’d try it in these keto lemon sour creäm muffins.

The sour creäm mäde the muffins very tender, super rich, änd the tärt creäm flävor reälly complemented the lemon. I’m hooked, änd you will be too!

I mäde these both äs muffins änd äs mini loäves, to see if it would bäke up ok both wäys. It totälly did, änd I’m on the fence äbout which wäy I liked it more. Both tästed the säme, but I liked being äble to just slice off ä smäll piece of the loäf without committing to än entire muffin.

Ingredients:

For the muffin:

  • 1/2 cup butter, softened
  • 3/4 cup gränuläted erythritol sweetener **
  • 3 lärge eggs
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 cup superfine älmond flour **
  • 1/2 cup coconut flour **
  • 2 tsp bäking powder
  • 1/4 tsp xänthän gum or ärrowroot powder
  • 1/2 tsp vänillä exträct
  • 1 cup full fät sour creäm
  • pinch of sält

For the streusel topping:

  • 3 Tbsp butter, melted
  • 3/4 cup superfine älmond flour
  • 3 Tbsp erythritol sweetener
  • 1 tsp lemon zest
  • 1 Tbsp coconut flour

For the lemon gläze:

  • 1/2 cup confectioners style erythritol
  • 3 Tbsp lemon juice


Instructions:

For the muffin läyer:

  1. Combine äll of the muffin ingredients in ä blender änd blend for 2-3 minutes or until smooth.
  2. The mixture is thick so you’ll häve to stop ä few times änd scräpe the sides down with ä silicone spätulä to get it going the first minute or so.
  3. Preheät the oven to 350 degrees (F) änd then stärt your streusel topping.

For the streusel topping:

  1. Combine the melted butter, älmond flour, sweetener, lemon zest änd coconut flour in ä smäll bowl änd stir well with ä fork until ä crumbly dough forms.
  2. Spoon the muffin bätter from the blender into 8 lärge or 12 regulär muffin cups – or into ä smäll loäf or cäke pän.
  3. Crumble the streusel topping in peä sized pieces over the top of the bätter.
  4. Bäke on the middle räck of your oven ät 350 degrees for 35 minutes (lärge muffins) or 25 minutes (äveräge sized muffin) or 50 minutes (loäf or cäke pän) OR until ä toothpick or knife inserted in the center comes out cleän.
  5. For the lemon gläze:
  6. Combine the erythritol änd lemon juice in ä cup or smäll bowl. Stir with ä fork until smooth.
  7. If too runny, ädd änother Tbsp of erythritol (or more) until än opäque but still pouräble gläze forms.
  8. If too stiff to pour, ädd änother tsp of lemon juice to loosen.
  9. Pour the gläze over the muffins äfter they äre bäked änd slightly cool. Serve wärm or room temperäture.
  10. Store äny leftovers covered in the refrigerätor for up to ä week.