Lemon & Rosemary Sour Cream Muffins

Lemon & Rosemary Sour Cream Muffins

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  • ¾ C milk
  • ¼ C oil
  • 1 egg
  • 2 C flour
  • ½ C Pioneer® Sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 ½ tsp. lemon zest
  • 1 tsp. rosemary, fresh, finely chopped
  • ½ C sour cream
  • 3 T Pioneer® Sugar

Streusel Ingredients:

  • ¼ C flour
  • ⅛ tsp. cinnamon
  • ¼ C Pioneer® Sugar
  • 2 T butter or margarine


  1. Preheat oven to 400° F.
  2. In large bowl add milk, oil and egg beat together with a fork or wire whisk. Add flour, ½ cup Pioneer® Sugar, baking powder and salt; mix together. Fold in lemon zest and rosemary.
  3. In a separate bowl mix sour cream and 3 tablespoons of Pioneer® Sugar together.
  4. Line a muffin pan with paper holders, scoop out one heaping tablespoon into each cup. Drop a spoon full of the sour cream mixture on top. Top with streusel topping and bake for 20-25 minutes.


  1. In a small bowl add flour and cinnamon and Pioneer® Sugar; mix together. Add butter and mix all ingredients together with your hands to resemble a crumbly mixture; set aside until ready to use.
**From the Kitchen of: Char Brodie of Bay City, MI.
Lemon & Rosemary Sour Cream Muffins
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