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Sour Cream Lemon Muffins

User Rating 4 Star Rating (1 Review)


Sour Cream Lemon Muffins

Sour Cream Lemon Muffins

Photo: Diana Rattray
Lemon zest and syrup give these fabulous 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.

Cook Time: 18 minutes

Total Time: 18 minutes

Yield: Makes 1 Dozen Muffins


  • 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 finely grated lemon zest
  • 2 tablespoons lemon juice
  • ***Topping***
  • 1/3 cup fresh lemon juice
  • 1/4 cup granulated sugar


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

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.

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.

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

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.

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.

Makes 1 dozen lemon muffins.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
light and tasty, Member Threeguard23

Quick to make and tasty! Sift the dry ingredients to make sure the muffins stay light and don't over blend dry and moist. The topping was very thin but I could have made it incorrectly becuase when poured on the top, it soaked in and gave a delicious lemony flavor that wasn't overpowering. I also used a large muffin style tin for 6 oversized muffins. Very good and I will definitely make again!

3 out of 3 people found this helpful.

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