Lemon Sour Cream Muffins (Easy Recipe)

Looking for a light and refreshing treat to brighten up your day?

Look no further than these Lemon Sour Cream Muffins!

Bursting with zesty lemon flavor, these muffins are sure to awaken your taste buds and leave you feeling satisfied.

They’re perfect for breakfast, brunch, or as a snack any time of the day.

In this recipe, I’ll guide you through the steps to make these delicious muffins, complete with a sweet and tangy glaze that adds just the right amount of sweetness.

So, let’s get baking!

5 Reasons You’ll Love This Lemon Sour Cream Muffins Recipe

• Moist and Tender: These muffins are incredibly moist and tender, thanks to the addition of sour cream in the batter. The result is a light, yet satisfying texture that’s perfect for breakfast.
• Lemon Zest: The lemon zest adds a bright, tart flavor to these muffins, making them perfect for a morning pick-me-up or as a mid-day snack.
• Easy to Make: This recipe is easy to follow and requires only a handful of ingredients so you can whip up a batch in no time.
• Sweet and Tangy Glaze: The glaze on top of these muffins adds just the right amount of sweetness and tanginess that perfectly complements the lemon flavor in the muffins.
• Perfect for Any Occasion: These Lemon Sour Cream Muffins are versatile and suitable for any occasion, whether you’re hosting a brunch, bringing a treat to a friend’s house, or just looking for something sweet to enjoy.

Essential Equipment

• Muffin Tins: You will need two 12-cup muffin tins to make this recipe. Lightly grease the muffin tins before filling them with muffin batter.
• Mixing Bowls: You will need both a medium and a large mixing bowl to prepare the muffin batter and the glaze.
• Measuring Cups and Spoons: Accurately measuring out the ingredients is important when baking. A set of measuring cups and spoons will be essential for this recipe.

Ingredients You’ll Need

• Flour: 3 cups of all-purpose flour will give the muffins structure and help them rise properly.
• Salt: just a pinch will enhance the flavors in the muffins.
• Baking Powder and Baking Soda: the combination of both leavening agents will help the muffins rise and create a tender crumb.
• Lemon Zest: 2 tablespoons of lemon zest will give these muffins their refreshing flavor.
• Canola or Vegetable Oil: 1 cup of oil keeps the muffins moist.
• Sugar: 1 3/4 cups of granulated sugar is added for sweetness.
• Eggs: 3 large eggs act as a binding agent for the muffin batter.
• Sour Cream: 2 cups of sour cream make these muffins tender and moist.
• Lemon Juice: 1/4 cup of fresh lemon juice enhances the lemon flavor in these muffins.
• Vanilla: 1 teaspoon of vanilla extract adds a subtle richness and flavor to the muffins.

How To Make Lemon Sour Cream Muffins

1. Preheat the Oven: Preheat your oven to 350°F.
2. Combine Dry Ingredients: In a medium bowl, sift together the flour, salt, baking powder, baking soda, and lemon zest. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the canola or vegetable oil, sugar, eggs, sour cream, lemon juice, and vanilla extract until fully combined.
4. Add Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fill Muffin Tins: Divide the batter evenly between the muffin cups, filling each cup about 2/3 of the way full.
6. Bake: Bake the muffins for 20-25 minutes, or until lightly golden brown on the edges.
7. Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and hot water until smooth.
8. Glaze the Muffins: Let the muffins cool for 5-10 minutes, then drizzle each muffin with the glaze.

5 Expert Tips and Tricks for The BEST Muffins

• Don’t Overmix: Overmixing the batter can lead to tough and dense muffins. Mix the batter until just combined.
• Use Room Temperature Ingredients: Make sure your eggs, sour cream, and butter are at room temperature before starting the recipe. This will ensure that the ingredients blend together smoothly.
• Add the Dry Ingredients in Batches: To prevent lumps in the batter, it’s best to add the dry ingredients in batches and whisk well after each addition.
• Bake Until Golden Brown: Bake the muffins until they are lightly golden brown on the edges. This will ensure the muffins are cooked through while keeping them tender and moist.
• Let the Muffins Cool: Allow the muffins to cool slightly before removing them from the muffin tins. This will prevent the muffins from falling apart.

Uses For Lemon Sour Cream Muffins

• Breakfast on the Go: These muffins are perfect for a quick breakfast on the go. Pair them with a cup of coffee, and you’re ready to start your day.
• Afternoon Tea: Serve these muffins at an afternoon tea party with friends. They’re light, refreshing, and paired perfectly with a cup of tea.
• Brunch: Whip up a batch for your next brunch gathering, and your guests will be impressed!
• Dessert: These muffins can be transformed into a decadent dessert by adding a dollop of whipped cream or a scoop of vanilla ice cream.
• Bake Sales: These muffins are sure to be a hit at your next bake sale or fundraising event.

Recipe Variations

• Blueberry Lemon Muffins: Add 1 cup of fresh or frozen blueberries to the muffin batter for a delicious variation.
• Lemon Poppyseed Muffins: Add 2 tablespoons of poppy seeds to the muffin batter for a crunchy texture and extra flavor.
• Lemon Raspberry Muffins: Add 1 cup of fresh or frozen raspberries to the muffin batter for a burst of tangy sweetness.
• Lemon Cream Cheese Muffins: Add 4 ounces of softened cream cheese to the batter for a rich and creamy variation.
• Lemon Coconut Muffins: Add 1/2 cup of shredded coconut to the muffin batter for a tropical twist.

Substitutions

• All-Purpose Flour: You could substitute all-purpose flour with whole wheat flour or gluten-free flour.
• Sour Cream: Greek yogurt, buttermilk or even plain yogurt can be used in place of sour cream.
• Lemon Juice: Use freshly squeezed lemon juice for the best flavor. If you don’t have fresh lemons, you can use bottled lemon juice.

Storing, Freezing, and Reheating Lemon Sour Cream Muffins

• Storing: Allow the muffins to cool completely to room temperature before storing them in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze these muffins for up to 3 months. Place them in a freezer-safe bag or container and thaw overnight in the refrigerator.
• Reheating: To reheat the muffins, place them in a preheated 350°F oven or microwave on high for 10-15 seconds.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Banana Sour Cream Muffins
• Rhubarb Sour Cream Muffins
• Oatmeal Blackberry Muffins
• Apple Sour Cream Muffins
• Raspberry Sour Cream Muffins
• Pumpkin Sour Cream Muffins
• Chocolate Chip Sour Cream Muffins