Sour Cream Lemon Muffins

Sour Cream Lemon Muffins
Diana Rattray
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
230 Calories
10g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 230
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 42mg 14%
Sodium 222mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 3g
Vitamin C 4mg 22%
Calcium 51mg 4%
Iron 1mg 6%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 three lemons for this recipe.

Muffins and quick breads are perfect for breakfast or snacks, 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.

Ingredients

  • 1 3/4 cups all-purpose flour

  • 3/4 cup sugar

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 large egg

  • 8 ounces sour cream

  • 6 tablespoons unsalted butter, melted

  • 2 tablespoons lemon zest

  • 2 tablespoons lemon juice

For the Topping:

  • 1/3 cup fresh lemon juice

  • 1/4 cup sugar

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.

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

  4. 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.

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

  6. 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.

  7. 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

  • The baking powder in muffins and quick breads begins acting as soon as the wet and dry ingredients are combined. Make sure your oven is preheated and the pans are ready before you mix.
  • To convert the recipe to a quick bread loaf, spread the batter in a greased and floured 8 1/2-by-4 1/2-inch loaf pan and bake in a preheated 325 F oven for about 1 hour or until just a few moist crumbs cling to a toothpick inserted into the center of the loaf.

Recipe Variations

  • Serve the bread with a lemon-flavored 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. 
  • Add 1 tablespoon of poppy seeds to the muffin batter.