Mean Chef's Lemon Sour Cream Muffins

"This is an adopted recipe. This recipe makes light, fluffy and soft muffins which are more cake like with a hint of lemon."
photo by Juju Bee photo by Juju Bee
photo by Juju Bee
Ready In:
10 muffins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. Very good muffin. I added poppy seeds. Will make again.
  5. FANTASTIC!!!!! The children loved them! These will be on the favourite list for the cake plate! CATHYU



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