Sour Cream and Herb Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 12 servings butter melted
• 1 cup buttermilk 
• 2 large eggs 
• 2 tablespoons basil fresh chopped
• 1 tablespoon optional: dill fresh chopped
• 2 teaspoons marjoram fresh chopped
• 0.3 cup green onion tops fresh chopped
• 0.5 teaspoon lemon zest grated
• 2 tablespoons olive oil 
• 1.3 teaspoons salt 
• 0.3 cup cup heavy whipping cream sour
• 2.3 cups unbleached all purpose flour 

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers.
2. Whisk first 4 ingredients in large bowl to blend well.
3. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups.
4. Brush tops lightly with melted butter.
5. Bake muffins 20 minutes.
6. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack.
7. Serve warm or at room temperature.