Delicate, soft, and moist, these Lemon Sour Cream Muffins are a delightful treat. They’re perfect with a morning coffee or as an afternoon snack.
This month I joined the Improv challenge for the first time. The theme was simple: use sour cream and lemons. I started with a basic sour cream muffin recipe because I wanted something familiar and straightforward.
Instead of adding lemon zest to the batter, I kept the muffins plain and made a lemon glaze to drizzle over the tops. I did add a touch of lemon extract to the batter for extra lemon flavor — you can substitute lemon zest if you prefer.
The glaze is quick and brightens the muffins without overpowering their tender crumb. These muffins stay soft and moist thanks to the sour cream, and they’re easy to make for a crowd or just a weeknight treat.
Ingredients
- Unsalted butter, softened — 8 tablespoons
- Granulated sugar — 1 ½ cups
- Lemon extract — 1 teaspoon (or replace with lemon zest)
- Large eggs — 4
- Salt — ½ teaspoon
- Baking soda — 1 teaspoon
- Sour cream — ¾ cup
- All-purpose flour — 2 ¾ cups
For the Lemon Glaze
- Powdered sugar — 2 cups
- Fresh lemon juice — 3 tablespoons (adjust for desired consistency)
Making the Recipe
Lemon Sour Cream Muffins
10 mins
15 mins
25 mins
Ingredients
For the Muffins:
- 8 tablespoons unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 teaspoon lemon extract (or substitute lemon zest)
- 4 large eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup sour cream
- 2 ¾ cups all-purpose flour
For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice (more or less to reach desired consistency)
Instructions
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy, about 1 minute. Add the lemon extract, eggs, salt, and baking soda and beat until combined.
- Gently fold the sour cream into the mixture, then fold in the flour until just combined. Do not overmix.
- Spoon or scoop the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool slightly.
- To make the glaze, whisk the powdered sugar with lemon juice until smooth and pourable. Drizzle the glaze over the warm muffins and let it set for a few minutes before serving.
Nutrition Facts
| Carbohydrates: 34 g
| Protein: 3 g
| Fat: 6 g
| Sugar: 23 g
24 Muffins
Breads – Muffins
American