Golden crispy muffin top and soft in the center
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/2 cup chopped walnuts
1 preheat the oven 400 degree F and fit the muffin pan with paper muffin cups.
2 In a large bowl, rub the sugar and lemon zest with your fingertips until sugar is moist and the fragrance of lemon strong.
3 Whisk in all the dry ingredients
4 In a large bowl, whisk together all the wet ingredients.
5 Pour the liquid ingredients over the dry ingredients, and gently but quickly stir to blend. Don't worry about being thorough--a few lumps are better than over mixing the batter. stir in the walnut.
6 Divide the batter evenly among the muffin cups.
7 Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
8 Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack.