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