1 cup all-purpose flour ▢1 cup sugar ▢1/2 tsp salt ▢1/2 tsp baking soda ▢1/2 cup butter ▢1/2 cup water ▢1/4 cup sour cream ▢1 whole egg ▢1 Tbsp fresh lemon zest ▢1 Tbsp fresh lemon juice


Step - 1

Prepare mini muffin pans by spraying them with nonstick spray.  

In a mixing basin, combine flour, sugar, salt, and baking soda with a whisk; set aside.  

Step - 2

Melt butter over medium heat in a small saucepan. Introduce water and heat to a simmer.    

Step - 3

By hand, whisk the dry ingredients with the heated mixture until just combined. Whisk in the lemon juice, sour cream, egg, and zest until smooth.  

Step - 4

Portion the batter into muffin tins. Bake for approximately 12 minutes at 325°. After five minutes, transfer to cooling stands. Fully cool prior to glazing.  

Step - 5

Glaze lemon droplets with the cut side facing down. After allowing the excess glaze to drip into the basin, place the lemon drops, skin-down, onto cooling racks. (For simpler cleanup, place waxed paper underneath the cooling racks.) Wait for the varnish to solidify.  

Step - 6

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