Lemon Muffins
User Reviews
4.8
Lemon Muffins
Description
The recipe starts with dry ingredients including flour, sugar, baking powder, baking soda, cornstarch, and salt whisked together. The wet ingredients—sour cream, melted butter, egg, lemon juice, zest, and optionally lemon extract—are mixed separately. They are combined gently to avoid over-mixing, which can result in dense muffins.
Baking begins at a high temperature to encourage risen, puffed muffins, then the temperature is lowered to finish baking evenly without over-browning. This method creates tall muffins with a tender crumb. A lemon glaze made from powdered sugar and lemon juice is drizzled over cooled muffins to add sweet-tart contrast.
These muffins are suitable for breakfast or a citrus-flavored snack. They can be baked as 10 larger muffins or 12 standard-sized ones, with larger muffins producing taller, fluffier tops. The recipe notes storage at room temperature and freezing options, allowing for convenient make-ahead servings.
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup sour cream
- ½ cup butter melted, unsalted
- 1 egg large
- 3 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- ½ teaspoon lemon extract optional, but will give your muffins a stronger lemon flavor
Lemon Glaze
- 1 ¼ cup powdered sugar
- 1 ½ - 3 Tablespoons lemon juice
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until well-combined.
- Add the wet ingredients to the dry ingredients and use a spatula to gently combine until you have a uniform batter (don’t over-mix or your muffins will be dense!). This is a very thick muffin batter.
- Evenly divide batter into prepared muffin tin – for larger, taller muffins only divide the batter into 10 cavities rather than all 12.
- Bake in center rack of 425F (220C) for 8 minutes, then, without opening the oven door, reduce temperature to 350F and continue to bake for another 5-6 minutes (may need a minute longer if only baking 10-12 muffins), unti a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for about 5-10 minutes before carefully removing from pan and allowing to cool on cooling rack before adding glaze.
Lemon Glaze
- Whisk together powdered sugar and 1 ½ Tbsp lemon juice. If glaze is too thick to whisk easily, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon.
- Drizzle over muffins or dip completely cooled muffin tops in the glaze.
- If you’re the patient type, allow glaze to sit and become firm before serving.
Notes
- Divide batter into 10 liners for tall muffins or 12 for standard size.
- Muffins store best fresh; keep in airtight container up to 3 days at room temperature.
- Can be tightly wrapped and frozen for several months.
- This version is an updated recipe that produces fluffy, moist lemon muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11muffins (see note)
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 297kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 226mg | 9% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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