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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
In a separate medium bowl, whisk together the melted butter, sour cream, eggs, lemon juice, and vanilla extract until smooth and homogeneous.
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.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
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.
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.
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
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 166.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
