Mean Chef's Lemon Sour Cream Muffins

Total Time
Prep 20 mins
Cook 25 mins

This is an adopted recipe. This recipe makes light, fluffy and soft muffins which are more cake like with a hint of lemon.


  1. Preheat oven to 350°.
  2. Grease muffin tins.
  3. Melt the butter and let cool.
  4. Thoroughly mix all the dry ingredients in a large bowl.
  5. Whisk together the eggs and sour cream in a smaller bowl.
  6. Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
  7. Make a well in the middle of the dry ingredients.
  8. Add wet ingredients and mix with as few strokes as possible.
  9. Don't overmix.
  10. Spoon batter into muffin tins.
  11. Bake at 350° for 25 minutes.


Most Helpful

These are very good but they are cupcakes and NOT muffins. I won't make them for my kids again because of that, but they are good when cake is what you want. I added 1 tbsps of poppy seeds, and used whole wheat for a 1/4 of the flour, and pastry flour for another 1/4 to make things a bit 'healthier'. Didn't notice the whole wheat at all.

danip467 February 06, 2011

I was really dissapointed with these muffins. They were very bland and I could not taste the lemon flavor at all. Also, they didn't rise like I expect muffins to. I did use whole wheat flour but I don't think that made a difference - I use it all the time and I have never had any problem with it so I think it was the recipe.

drlnkrncrnt78 February 02, 2010

This is a very good muffin. Lovely texture and flavor although I did expect them to rise and "dome" a little more considering all the leavening agents. I might try adding a tiny bit more flour to give them a little more body but don't want to destroy the "lightness". The lemon was just right and the recipe is definitely a keeper.

Toadflax May 08, 2009

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