Lemon Walnut Muffins

This recipe is from the book Baking From My Home to Yours with a little bit twist. Everyone who loves baking should own the book. The recipes in the book are classic, simple and delicious.

Muffins just came out from the oven

The muffin batter in the paper cups

Golden crispy muffin top and soft in the center

Ingredients:
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

Steps:
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.