However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time. These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry green tea or chamomile tea.
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muffins
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Ingredients
Muffins
- 2 1/4 cups (288g) all purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (198g) sugar
- Zest of 2 medium lemons
- 2 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1 cup (8 oz or 227g) sour cream, room temperature
Icing
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon (14g) melted butter
- 2-3 tablespoons (15-45ml) fresh lemon juice
Ingredients
Muffins
Icing
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Instructions
Muffins
- Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
- In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy. Add the eggs one at a time and beat until well incorporated. Add the extracts and beat until combined.
- On low speed, mix in the flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. The batter will be thick.
- Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
- Transfer the muffins to a cooling rack to cool completely. Brush icing onto the muffin tops with a small pastry brush.
Icing
- Whisk the powdered sugar, melted butter, and 1 tablespoon (15ml) of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.
Recipe Notes
*To find  tulip muffin liners, click here.
To find floral tulip muffin liners, click here.