Sour Cream Lemon Muffins

Total Time
36mins
Prep 20 mins
Cook 16 mins

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.

Ingredients Nutrition

Directions

  1. Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
  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.
Most Helpful

4 5

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

4 5

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