Lemon sour cream muffins

These lemon sour cream muffins are super fluffy and bursting with fresh lemon flavor. They are topped with a streusel and lemon glaze!

lemon sour cream muffins

One day last last month, Addie was off from school while my husband and I had to work. Sadly, I had a full work day and didn’t have much free time. I asked my daughter what she wanted to do and she wasn’t sure.

I suggested that she bake some cookies and also recommended that she bake some muffins too. She asked me to pick a flavor and I said either lemon or orange. Addie found this recipe, and I was excited to try it.

lemon sour cream muffins

Addie asked me to help her zest the lemon since she had never done it before. I also helped make the streusel layer. Otherwise, she did most of the work while I went back to work.

Our muffins turned out beautifully, and I also added about half a teaspoon of lemon extract to give it a more intense lemon flavor. That addition paid off, as the muffins were full of a bright citrusy flavor, and I didn’t have to wonder where the lemon was.

lemon sour cream muffins

I am very excited to have Addie join me in the kitchen and hope that she continues to bake with me!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Lemon sour cream muffins

These bright and fluffy lemon muffins are topped with a generous layer of streusel and drizzled with a lemon glaze
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 9
Author: Eva Bakes



  • 1 and ½ cups all-purpose flour
  • 1 cup granulated sugar
  • teaspoon baking soda
  • teaspoon salt
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter melted
  • zest from 1 lemon
  • juice from ½ a lemon you will use the remaining juice in the glaze


  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 and ½ Tablespoons unsalted butter softened

Lemon glaze

  • juice from ½ lemon this is the other half of the lemon from the batter
  • 1 cup powdered sugar more or less as needed


Bake the muffins

  • Preheat your oven to 350°F. Generously grease or line a standard muffin pan and set aside. I used a silicone muffin pan and did not line or grease it.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  • In a separate medium sized bowl, mix together the eggs, sour cream, lemon zest and lemon juice.
  • Transfer the wet ingredients into the large bowl with the dry ingredients and mix until everything just comes together. Do not over mix.
  • Evenly distribute the batter into your prepared muffin pa, filling each well about ¾ full.

Make the streusel

  • In a small bowl, mix together the flour and sugar. Cut in the butter with a fork or use your hands to mix until you achieve small pea sized crumbs.
  • Top each muffin with the streusel, making sure to press gently on top to secure the crumbs.
  • Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool completely.

Make the lemon drizzle

  • In a measuring cup or small bowl, whisk together the lemon juice and powdered sugar. If the mixture is too thick, add a splash of milk or water. If it’s too liquify, add more powdered sugar. You want it to be thin enough to drizzle but not so thick that it clumps up.
  • Drizzle the glaze on top of the cooled muffins. Allow the drizzle to set and enjoy!


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. 
Source: Lil Luna

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