These lemon sour cream muffins are super fluffy and bursting with fresh lemon flavor. They are topped with a streusel and lemon glaze!
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.
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.
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
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅛ teaspoon baking soda
- ⅛ 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
- 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!