Delicate, soft and moist, these Lemon Sour Cream Muffins are absolutely delicious. Great with a morning cup of coffee or an afternoon treat.

Lemon Sour Cream Muffins Featured Image

This is my first time participating in the Improv challenge, mostly because I could not commit during the holidays.

This month’s Improv challenged us to use sour cream and lemons.

So I started with this Basic Sour Cream Muffin recipe because its one of our favorites and I really wanted to keep it simple.

Lemon Sour Cream Muffins

I went back and forth between adding lemon zest to the muffin batter and actually decided against it, only because I said I wanted to keep it simple.

So instead I create a quick lemon glaze to drizzle over the top.

Lemon Sour Cream Muffins

I also decided to give the muffins a little more oomph with some simple lemon extract, of course you could use lemon zest instead.

Making the Recipe

Lemon Sour Cream Muffins Featured Image

Lemon Sour Cream Muffins

Nicole Cook
Delicate, soft and moist, these Lemon Sour Cream Muffins are absolutely delicious. Great with a morning cup of coffee or an afternoon treat.
4.67 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breads-Muffins
Cuisine American
Servings 24 Muffins
Calories 199 kcal


For the Muffins:

  • 8 tablespoons unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 teaspoons lemon extract
  • 4 large eggs
  • ½ teaspoons salt
  • 1 teaspoons baking soda
  • ¾ cups sour cream
  • 2 ¾ cups all purpose flour

For the Lemon Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons lemon juice


  • Preheat your oven to 400 degrees F. Grease the muffin cups or line with paper liners.
  • In a large bowl, beat the butter and sugar with an electric mixer until light and creamy, about a minute. Next, beat in the lemon extract, eggs, salt and baking soda.
  • Next, fold in the sour cream and then the flour.
  • Scoop the batter into muffin cups. Place in oven and bake for 15-20 minutes or until a toothpick is inserted and comes out clean.
  • Allow to cool for about 5 minutes in pan.
  • Remove from pan and place on wire rack. In a bowl, combine the powdered sugar and the lemon juice to create the muffin glaze; drizzle over muffins. Serve warm.


Calories: 199kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 109mgPotassium: 39mgFiber: 0.4gSugar: 23gVitamin A: 207IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword easy muffin recipes
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  1. This looks wonderfully fluffy and moist. I think this would be one of the few glazes that I can get into … a lovely tartness that’s not too sweet.

  2. Yum! You could easily throw in some poppy seeds and have yourself lemon poppy seed as well. What a perfect way to start your day!

  3. How many months will it be before one of these goes off without a hitch? Your muffins look wonderful. I think muffins are one of the best snacks around.

  4. Hello fellow Improver! These muffins look wonderful. Delicious. Come on over and visit. We made a terrific soup for the challenge.

  5. Glad you’re participating this month! What a delicious muffin! I made lemon muffins, too, but with poppy seeds.

  6. Love the glaze on these muffins…they look wonderful! Stopping by from the Challenge–isn’t it fun??!?!

  7. Oh your muffins look so light and moist! I love keeping things simple and I bet that little drizzle of lemon glaze was the icing on the….well….muffin! Beautiful! : )

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