Lemon Sour Cream Muffins

These lemon muffins are extra tender from the sour cream.

Lemon Sour Cream Muffins


  • 3 c. all-purpose flour
  • 1 c. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 c. salted butter, cubed and chilled
  • 2 large eggs
  • 1/2 c. lemon juice
  • 1 tbs. lemon zest
  • 1 c. sour cream
  • 1 tsp. vanilla extract
  • turbinado sugar for topping
  • muffin wrappers

Yields Approximately 1 1/2 Dozen Muffins

Pregnant the oven to 350 degrees Fahrenheit. In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cream the butter with the dry ingredients until combined. Scrape the bowl, then add the eggs and mix together. Add the lemon juice, lemon zest, sour cream, and vanilla extract and mix until just combined.

Scoop two tablespoons of dough into each wrapper. Sprinkle with turbinado sugar. Bake in a muffin pan for 20-25 minutes.