My mom has a cookbook from the 80s called The American Country Inn and Bed & Breakfast Cookbook by Kitty Maynard. It’s organized by state and lists the Inn/Bed & Breakfast where each recipe originated. This recipe for Lemon Date Pecan muffins is courtesy of the Historic American River Inn in Georgetown, CA which was built in 1853 and is still operating today!
I made these muffins the same day I made a dozen pumpkin chocolate chip muffins, and I didn’t think anyone would choose the lemon muffins over the pumpkin muffins. Wrong. These muffins are incredible. They’re light, sweet but tangy, and filling. They don’t taste too cake-y so they’re excellent for breakfast. Lemon, date and pecan were made for each other.
- ½ cup brown sugar
- 6 tbsp unsalted butter
- 5 tbsp lemon juice, freshly squeezed
- ¼ cup honey
- ½ cup sour cream
- 1 egg
- 1 tbsp grated lemon zest
- 1 ¾ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup chopped dates
- 1 cup chopped pecans
- ¼ cup hot water
- Preheat oven to 400 degrees.
- Heat brown sugar, butter, lemon juice and honey in a pan until hot and blended. Set aside.
- Whisk together sour cream, lemon zest and egg in mixer.
- Add flour, baking powder, baking soda, salt.
- Add the dates, pecans, and hot water and mix until well incorporated.
- Divide batter into muffin tins, filling about 2/3 full.
- Bake at 400 degrees for 20 minutes and then cool on cooling rack.
What’s your favorite lemon dessert?