This lemon muffin recipe uses sour cream for flavor and creamy texture. You’ll love these heavenly lemon muffins!
I know there are parts of the country that are having terrible cold and snowy weather right now. But Utah is not one of those parts.
I mean, it’s February, normally the coldest part of the year here, and the weather is warm and dry and spring-like. Tulips and daffodils are starting to grow. People are going outside with no jackets on at all.
I feel like I’m living in Arizona.
Not that I’m complaining, mind you. I hate everything about winter, so I’ll take any warm and sunny day that comes along. I’ll take it, I’ll smile, and I’ll probably purchase some lemons.
Because spring = lemons. Right?
My last lemon muffin recipe was a disaster. Please don’t be under any illusions that I have a gorgeous kitchen and all my baked goods come out perfectly. I can almost guarantee I have had more disasters than you. And I bet my sink has more dirty dishes than yours too.
I was leery about trying them again, since the last batch was so bland and gross, we ended up throwing them out. No one would eat them.
But, we all have to soldier on at some point, and it was time for me to conquer lemon muffins.
I really think the sour cream is key here. Can you substitute greek yogurt? Sure. I might even do it someday. It’s just that I heart sour cream.
Though, to be honest, I had to seriously resist the urge to use buttermilk. Heavenly, sweet, delicious buttermilk.
My research tells me that people are just not that interested in a lemon muffin that does not include poppy seeds, so I hereby give you permission to add poppy seeds to these muffins. As many as you want. No changes necessary.
But, consider the seed-free variety too. This clean simple flavor will put you right in the mood for spring!
Want more? Check out these lemon recipes!
- ⅓ cup vegetable oil
- ⅔ cup sugar
- 2 eggs
- 1 lemon
- ¾ cup sour cream
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 cups flour
- Combine oil and sugar in a mixing bowl. Add eggs and mix well.
- Add the zest and juice of one lemon, and sour cream, and mix well. Add salt, baking powder, and flour, and mix until combined.
- In a lined or well-greased muffin pan, fill cups about ⅔ full with batter. (This batch makes 12 muffins, so split the batter as evenly as possible between the 12 cups.)
- Bake at 400F for 16-20 minutes, until a toothpick inserted near the center comes out clean.