Sour Cream Lemon Muffins Recipe

Name: Sour Cream Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 1/4 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 large lemon, zest of, finely grated; 1 1/4 cups sour cream (250g); 2 large eggs; 5 tablespoons unsalted butter, melted; 1/4 cup fresh lemon juice; 1 teaspoon lemon extract (or 1/4 teaspoon lemon oil); coarse sugar, for sprinkling (optional)

Servings: persons

2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large lemon, zest of, finely grated
1 1/4 cups sour cream (250g)
2 large eggs
5 tablespoons unsalted butter, melted
1/4 cup fresh lemon juice
1 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
coarse sugar, for sprinkling (optional)

1
Prep your muffin pan with a little non-stick spray and preheat the oven to 375u00b0F.
2
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
3
Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
4
Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
5
Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
6
Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
7
Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
8
Serve slightly warm or at room temperature.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Sour Cream Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Lemon Muffins

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