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    You are in: Home / Recipes / Sour Cream Lemon Muffins Recipe
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    Sour Cream Lemon Muffins

    Sour Cream Lemon Muffins. Photo by Muffin Goddess

    1/1 Photo of Sour Cream Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    20 mins

    16 mins

    DrLock's Note:

    This comes from the Not So Humble Pie blog (http://notsohumblepie.blogspot.com/2010/05/sour-cream-lemon-muffins.html). It makes a moist muffin with a gentle lemon flavor. The family enjoyed it very much. I am capturing it here so that I can find it again.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
    2. 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. 3
      Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
    4. 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. 5
      Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
    6. 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. 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. 8
      Serve slightly warm or at room temperature.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 29, 2011

      45

      Nice little muffins. Not too lemoney. They needed to be just a little sweeter for our taste, but all in all a nice treat with that cup of coffee in the morning. Thanks. Made for Fall PAC 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2011

      45

      Nice little breakfast cakes! Tender and lemony, even though I completely forgot to add the lemon extract. I used Meyer lemons for the juice, and I topped these with a mixture of sanding sugar and some Pampered Chef lemon sprinkle topping that was hiding in my cabinet. They did taste a tiny bit eggy to me when they first came out of the oven, but that went away once they cooled off. I suspect it was my own fault anyhow, since my melted butter was kinda hot when I added the eggs to the bowl (maybe they started to cook a little bit before they got mixed in). Normally I prefer baked goods warm from the oven, but I think I liked these more the next day. Thanks for posting! Made for PAC Fall 2011

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream Lemon Muffins

    Serving Size: 1 (887 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 210.8
     
    Calories from Fat 94
    44%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.0 g
    30%
    Cholesterol 56.1 mg
    18%
    Sodium 223.3 mg
    9%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 9.3 g
    37%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    lemons, zest of

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