Sour Cream Lemon Muffins

"This comes from the Not So Humble Pie blog ( 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."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. 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
  2. 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



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