Lemony Sour Cream Muffins

By jadedrosie

Quick, light, and tangy, these muffins are perfect for summer mornings.

Ingredients

• 2 cups AP flour
• 2/3 c sugar
• 2 tsp baking powder
• 1/4 tsp soda
• 1/4 tsp salt
• 1 lemon, zested, and juiced
• 3/4 c sour cream
• 2 large eggs
• 1 tsp vanilla
• 1/8 tsp lemon extract
• 1 stick unsalted butter, melted

Preparation

Step 1

1. Whisk dry ingredients, including zest, together. In separate bowl wishi the remaining ingredients, including lemon juice.

2. pour wet ingredients over dry. Gently but quickly stir everything together. Don't worry if you have a few lumps, they're better than an overmixed batter.

3. Spoon batter into paper-lined muffin tins. Bake 18-20 minutes until muffins are golden. Cool 5 minutes before unmolding.

350 degrees