Sour Cream Lemon Muffins

Sour Cream Lemon Muffins
Sour Cream Lemon Muffins. Diana Rattray
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: 12 servings
Ratings (14)

Lemon zest and syrup give these refreshing lemon muffins loads of flavor, and sour cream gives them a wonderful, delicate texture. Make these great-tasting muffins for a special morning treat. You'll need about 3 lemons for this recipe.

Muffins and quick breads are perfect for breakfast or snacking, and they make a delicious option to serve along with a large brunch. Serve them with a plain or flavored cream cheese spread or butter. See the quick lemon cream cheese spread in the tips and variations.

What You'll Need

  • 1 3/4 cups all-purpose flour (8 ounces)
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 8 ounces sour cream
  • 6 tablespoons butter (melted)
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • For the Topping:
  • 1/3 cup fresh lemon juice
  • 1/4 cup granulated sugar

How to Make It

1. Heat the oven to 375°. Grease 12 muffin cups or spray with baking spray.

2. In a large bowl, combine the all-purpose flour, 3/4 cup of granulated sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.

3. In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.

4. Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.

5. Fill muffin cups about 2/3 full. Bake for 18 minutes, or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.

6. Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.

Tips and Variations

Lemon Cream Cheese Spread - Combine 8 ounces of softened cream cheese with 1 tablespoon of fresh lemon juice, 1 teaspoon of finely grated lemon zest, and 1 or 2 tablespoons of powdered sugar, or to taste. Beat with an electric mixer until fluffy. 

You Might Also Like

Strawberries and Cream Muffins

Raspberry Nut Muffins

Pumpkin Cream Cheese Muffins

Nutritional Guidelines (per serving)
Calories 261
Total Fat 14 g
Saturated Fat 7 g
Unsaturated Fat 5 g
Cholesterol 102 mg
Sodium 422 mg
Carbohydrates 31 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)