Lemon Muffins

Bright, tangy lemon muffins with a thick, tender crumb and a sweet-tart lemon glaze. These muffins are made with sour cream for added moisture and topped with a simple icing that enhances their lemony flavor.

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour

• ¾ cup sugar

• 2 tablespoons cornstarch

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¾ cup sour cream

• ½ cup melted butter

• 1 large egg

• 3 tablespoons lemon zest

• 3 tablespoons lemon juice

• ½ teaspoon lemon extract

For the Lemon Glaze:

• 1 ½ cups powdered sugar

• 2 tablespoons lemon juice

Directions

1. Preheat oven to 425°F (218°C). Grease or line a muffin tin.

2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, and baking soda until well combined.

3. In a separate bowl, combine the sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract. Mix until smooth.

4. Add the wet ingredients into the dry ingredients. Gently fold by hand until just combined. Do not overmix—batter will be thick.

5. Divide the batter evenly among 10 muffin cups, filling each to the top for tall muffins.

6. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

7. Let the muffins cool slightly. While still a little warm, drizzle with lemon glaze.

8. Stir together powdered sugar and lemon juice until smooth. Drizzle over the muffins.