Sour Cream Lemon Muffins
Brighten up your mornings with these tender and fluffy Sour Cream Lemon Muffins, the perfect balance of zesty citrus flavor and rich, creamy texture. Infused with fresh lemon juice and zest, these muffins deliver a refreshing tang, beautifully complemented by the velvety smoothness of sour cream. Easy to prepare in just 15 minutes, this recipe produces bakery-style muffins with a golden, slightly crisp top and a moist, cake-like interior. Ideal for breakfast, snack time, or even dessert, these lemon muffins are a crowd-pleaser that stays fresh for days in an airtight container. Whether served warm or at room temperature, they’re a delightful way to enjoy the bright, sunny taste of lemon in every bite! Keywords: sour cream lemon muffins, easy breakfast recipe, citrus muffins, homemade muffin recipe, bakery-style muffins.
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 tablespoon lemon zest
- 0.5 cup unsalted butter, melted and cooled
- 1 cup sour cream
- 2 items large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease it lightly.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, sour cream, eggs, lemon juice, and vanilla extract until smooth and homogeneous.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Step 6
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 7
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (891.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2929.2 |
| Total Fat 154.4g | 0% |
| Saturated Fat 94.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 745.3mg | 0% |
| Sodium 2424.7mg | 0% |
| Total Carbohydrate 359.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 166.8g | |
| Protein 45.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 436.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 472.2mg | 0% |
Source of Calories