Sour Cream Lemon Muffins

Recipe by DrLock
READY IN: 36mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
  • 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.
  • Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
  • 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.
  • Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
  • 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.
  • Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
  • Serve slightly warm or at room temperature.
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