These delicious lemon muffins are light, fluffy, tangy, and mouth-watering thanks to an extra citrus hit from a simple glaze made with lemon juice and sugar. Not only do they taste amazing, they are also super easy to make!
These tasty treats are made by using the muffin method, which means mixing the dry ingredients in one bowl, the liquids in another bowl and then simply combining the two together.
Now, the lemony-sugary glaze is optional, but I strongly recommend adding it.
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 large egg
- 6 tablespoons butter (melted)
- 8 ounces sour cream
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
For the Topping;
- 1/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- Preheat oven to 375 degrees.
- Grease 12 muffin cups or line a 12-hole muffin tin with large paper cases.
- In a bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a different bowl, combine the sour cream with the egg, melted butter, lemon zest, and the lemon juice.
- Add the sour cream mixture into the dry ingredients and mix until just combined and all the ingredients are moistened. Be careful not to over-mix.
- Transfer the batter into the muffin cups up to about 2/3 full and bake for 18-20 minutes, or until browned and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to sit for 5 minutes before transferring to a cooling rack.
- Place aluminum foil or a pan under the rack to catch drips and poke each muffin several times using a toothpick.
- Meanwhile, in a small bowl, mix together the lemon juice and sugar until the sugar is completely dissolved.
- Using a spoon, drizzle a little of the mixture over each muffin.
- Serve and enjoy.