Lemony Sour Cream Muffins


Lemony Sour Cream Muffins

Course Dessert
Author Susan Davis-Rohde, Corn Belt Energy Corporation


  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 lemon, zested and juiced
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla
  • 1/8 tsp lemon extract
  • 1 stick unsalted butter, melted


  • Preheat oven to 400 F. Put paper liners into muffin tins (12). Whisk the dry ingredients, including lemon zest, together in large bowl. In another bowl, whisk remaining ingredients including lemon juice. Pour wet ingredients into dry ingredients and stir gently but quickly. A few lumps are better than overmixed batter. Spoon batter into paper-lined muffin cups. Bake 18-20 minutes or until golden. Cool 5 minutes in pan, then remove and cool on rack.