The Links Site

Home. Garden. Recipes

  • Home
  • Recipes
    • Appetizers
    • Bars, Brownies & Slices
    • Breads
    • Breakfast & Brunch
    • Burgers & Sandwiches
    • Cakes & Cupcakes
    • Candy
    • Cookies & Biscuits
    • Desserts
    • Drinks
    • Holidays & Special Occasions
    • Lemon Recipes
    • Mains
    • Muffins
    • Pizza
    • Salads
    • Sauces and Marinades
    • Scones
    • Snacks
    • Soup
  • Kitchen
  • Garden
  • Craft
  • How To
  • DIY
  • About/Contact
    • Disclosure and Privacy Policy
You are here: Home / Recipes / Lemon Recipes / Sour Cream Lemon Muffins

Sour Cream Lemon Muffins

Last updated on: January 30, 2022 By Kaylene Filed Under: Lemon Recipes, Muffins, Recipes 35 Comments

8.6K     
8.6K
Shares

Overhead shot of a lemon muffin surrounded by more lemon muffins, all sitting on a cooling rack on a blue and green striped tablecloth. Text over lay on image says Lemon Sour Cream Muffins.

Central Sour Cream Lemon Muffin in a muffin liner on a blue and green striped tablecloth. There are more muffins on a cooling rack in the background.We have only got a few of our lemons left on the tree and I was looking online recently for another lemon recipe that I could try. I came across this recipe for Sour Cream Lemon Muffins and I just had to try them. We have been using quite a bit of sour cream in our recipes lately but I had never tried adding it to muffins and I was intrigued as to how they would taste. The fact that the recipe looked really quick and easy also helped to grab my attention. I know that I have said it before but I am a complete sucker for an easy recipe!

This recipe really couldn’t be any easier; basically you just mix the wet ingredients into the dry ingredients and then bake – how much easier can it be? I found this muffin recipe on a blog called Not So Humble Pie. This blog doesn’t appear to be active now but it is still online and includes some great recipes.

Overhead shot of 12 lemon muffins on a cooling rack. The cooling rack is on a blue and green striped tablecloth.I have modified the recipe slightly with the main change being that I left out the lemon extract. I didn’t have any lemon extract so I just increased the amount of lemon juice slightly. Also while the original source suggested that the recipe would make 12 standard muffins, I was able to make 14 good sized muffins. You could make 12 bigger muffins but I opted for the slightly smaller ones because they were less than 200 calories each! I also used light sour cream which helped to keep the calories down.

I wasn’t disappointed with these sour cream lemon muffins; they are deliciously sweet and have just the right amount of lemon tang. They have an almost creamy taste from the sour cream and it gives the muffins an indulgent lemon dessert like flavour.

Close up overhead shot of a lemon muffin on a cooling rack surrounded by more lemon muffins. A blue and green striped tablecloth is underneath the cooling rack.

 

3.4 from 7 reviews
Sour Cream Lemon Muffins
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
These quick and easy Sour Cream Lemon Muffins are like an indulgent lemon dessert and at less than 200 calories they are also a great low calorie snack!
Author: The Links Site
Recipe type: Dessert, Snack
Cuisine: Muffin
Serves: 12 - 14
Ingredients
  • 2 cups (300g) of plain flour
  • ½ cup (110g) of sugar
  • 1¼ teaspoons of baking powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • zest of one large lemon (or two small lemons)
  • 1¼ cup (250g) of sour cream (I used light sour cream)
  • 2 large eggs
  • ⅓ cup (75g) of melted butter
  • ⅓ cup of fresh lemon juice
Instructions
  1. Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
  2. Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.
  3. Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.
  4. Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.
  5. Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.
  6. Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
  7. Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.
Nutrition Information
Serving size: 65g Calories: 178 Fat: 7.1g Saturated fat: 4.2g Trans fat: 0.2g Carbohydrates: 25g Sugar: 8g Sodium: 161mg Fiber: 1g Protein: 4g Cholesterol: 44mg
3.5.3251

 


8.6K     
8.6K
Shares

Related Posts

  • A chocolate muffin in a white paper case on a silver plate with several more muffins behind it.
    Sour Cream Double Chocolate Muffins

    If you are looking for an easy double chocolate muffin treat then these Sour Cream Double Chocolate Muffins are just the ticket! They can be mixed up and into the…

  • Two rows of muffins on a blue and white plate.
    Cake Mix Breakfast Muffins

    These Cake Mix Breakfast Muffins are perfectly sweet and fruity with a delicious hint of coconut and golden syrup. So hard to stop at one! I'm not really into eating…

  • These Plum Oat Muffins are easy to make and they are great for breakfast or as a snack! thelinkssite.com
    Plum Oat Muffins

    I can’t get enough of these Plum Oat Muffins right now. Not only are they deliciously sweet, they’re also packed with healthy oats and juicy fresh plums! Plums would have…

  • Sour Cream and Chive Dip

    The weather has been so nice recently that I have been craving some warmer weather snacks. I have really enjoyed having a couple of crackers with some sweet chilli dip…

Comments

  1. Estelle says

    April 5, 2019 at 1:52 pm

    Not sure how much butter the lemon muffins call for. It’s says 75g. How much is this?

    Reply
    • Kaylene says

      April 5, 2019 at 2:54 pm

      Hi Estelle, you can use 1/3 cup of melted butter for this recipe.

      Reply
  2. Katie says

    April 25, 2020 at 9:56 pm

    Can you freeze the lemon muffins?

    Reply
    • Kaylene says

      April 26, 2020 at 8:48 pm

      Yes you can freeze these muffins Katie. I have frozen them and they are still just as good when thawed. I try to freeze them in an airtight container on the day I make them. I usually thaw and eat them within two or three weeks but I’m sure they would keep for a couple of months in the freezer.

      Reply
  3. Lee says

    June 1, 2020 at 2:09 pm

    Hi Kaylene

    Just wondering, you have 2cups of plain flour as 280g would it not be 300g?

    Reply
    • Kaylene says

      June 1, 2020 at 9:12 pm

      Hi Lee, yes you’re right this should be 300g of flour. This is one of my older recipes from a time when I wasn’t checking that I had measured my cups correctly. That being said most of my recipes are fairly forgiving so I don’t think that 20g (about 2 tablespoons) of flour will make too much of a difference in this case. I’ll have to update the recipe!

      Reply
      • Lee says

        June 1, 2020 at 10:06 pm

        Thank you Kaylene.

  4. Beverly Rankin says

    November 6, 2020 at 9:53 am

    I found these to be very bland. I used myer lemons from my tree and monkfuit instead of sugar. They are light and fluffy but no taste

    Reply
    • Kaylene says

      November 6, 2020 at 9:47 pm

      Sorry to hear that your muffins were bland Beverly. While these don’t have the strongest of lemon flavor they shouldn’t be bland. Perhaps it is the use of Meyer lemons that reduced the flavor? They are sweeter and less acidic so perhaps that effected the taste.

      Reply
    • dsk says

      March 11, 2021 at 6:09 pm

      Meyer Lemons have always been bland. In making Lemonade, you can almost forget adding water. In fact nothing is needed but lemon juice and sugar and maybe some of the zest. You have to do something to get rid of them, right?

      Reply
    • Micca Pirtle says

      January 9, 2022 at 3:50 am

      I agree.. jokingly said they taste like corn bread..not far from wrong!

      Reply
  5. Shanita says

    November 23, 2020 at 10:00 am

    These are the first muffins I have ever made from scratch. I was pleased with the texture. Light and fluffy. Just not enough lemon flavor. I will definitely use this recipe again, just maybe add more zest for a little lemon extract.

    Reply
    • Kaylene says

      November 23, 2020 at 8:43 pm

      Yes adding some more lemon zest will definitely boost the lemon flavour, thanks for the feedback Shanita!

      Reply
  6. Doris says

    February 2, 2021 at 8:32 am

    Just made these for the first time, delicious, I zested an extra lemon, because I love the flavour, my husband is a diabetic so I make an extra batch using spenda for his.

    Reply
    • Kaylene says

      February 2, 2021 at 8:26 pm

      Glad you liked them Doris! I’m a big fan of lemon desserts so adding some extra lemon zest sounds good too!

      Reply
  7. Skyla says

    March 6, 2021 at 12:31 am

    These were awful in my opinion. White bread with a slight lemon taste basically. I hate to say it but I threw them away. I feel like you should mix the wet ingredients entirely before adding them to the dry and maybe that’s what you mean by your directions but it seems like you mean to add all of the separate wet ingredients to the dry and then mix together. I think this would help with the texture and I also think there should be 1 teaspoon of vanilla added because I literally haven’t baked any recipe that doesn’t require this. Unfortunately it made no difference. These need blueberries or something. So ick.

    Reply
    • Kaylene says

      March 6, 2021 at 4:49 pm

      Sorry to hear that you didn’t like them.

      Reply
  8. Tory says

    April 15, 2021 at 8:22 am

    These are terrible and have absolutely zero taste. I even went back to the recipe to make sure I didn’t use the wrong amount of sugar. Nope. They are just bad.

    Reply
    • Kaylene says

      April 15, 2021 at 8:53 pm

      Sorry to hear that you didn’t like them Tory.

      Reply
  9. Tarsha Steel says

    July 5, 2021 at 4:10 pm

    I’m wondering if it is people from the US that find these not sweet enough and bland? Every American sweet recipe that I use, I first of all halve the sugar before I even begin and even then they are sometimes too sweet. I think that the American palate expect that overly sugary taste now.

    Reply
    • Kaylene says

      July 5, 2021 at 9:59 pm

      It can be confusing to read that one person really likes my recipe while another finds it bland. So perhaps you’re right Tarsha, there could be a bit of regional variation in taste. Even the terms used to describe some food vary from country to country. I am often told that my scone recipes are actually “biscuits” and readers are surprised to hear that “biscuits” here in Australia are like cookies!

      Reply
      • Tarsha Steel says

        July 5, 2021 at 10:21 pm

        I have to say that Australians (including my own nephew) referring to biscuits as ‘cookies’ drives me crazy! I won that one though because he asked to eat some of the gingerbread ‘cookies’ that I had made. I told him that I’m Australian so I only cook biscuits. If he wanted a cookie he was out of luck. He came around to my way of thinking very quickly!
        I remember as a child visiting America. I had my own hard earned pocket money to spend and on our first trip to the shops, I chose a big carton of lemonade. You can imagine my disappointment when it was some kind of sugary lemon cordial rather than cool drink or ‘soda’ as I’ve heard American friends and relatives call it.

      • Kaylene says

        July 6, 2021 at 6:49 pm

        Oh yes, the lemonade confusion is another one I get here because I have a couple of lemonade scone recipes!

  10. Stephanie says

    March 21, 2022 at 6:21 am

    These turned out great! It is our lemon tree season here in Arizona, US; and we have soooo many, this was a great, simple, yummy way to use a few of our lemons!! Not too sweet, but good lemon flavor. I followed the recipe and will make again!

    Reply
    • Kaylene says

      March 21, 2022 at 8:20 pm

      Glad to hear you enjoyed them Stephanie!

      Reply
  11. Teresa says

    March 23, 2022 at 7:47 am

    Delicious
    Light and fluffy
    I will put more lemon in them next time , but they were delicious
    I make muffins all the time
    Always looking for new receipes

    Reply
    • Kaylene says

      March 23, 2022 at 8:45 pm

      Thanks for the feedback Teresa, I’m glad that you enjoyed them!

      Reply
  12. Darlene says

    March 26, 2022 at 11:28 am

    Every thing about this muffin is great except not enough lemon I even added lemon extract was better but next time add less sour cream and more juice

    Reply
    • Kaylene says

      March 26, 2022 at 8:52 pm

      Thanks for the feedback Darlene! đŸ™‚

      Reply
  13. Carol Banks says

    March 28, 2022 at 5:49 am

    Love these! Was going to follow the recipe pretty closely…but sh*t happens. Didn’t have enough sour cream, so in what (luckily) turned out to be a genius move I replaced half with mascarpone cheese. Added extra Equal sweetener after reading other reviews and being well aware my American tastebuds prefer a sweeter taste. Also added the zest of one smallish lime. Served with jam. Next time I think I’ll try grapefruit. This one’s a keeper!

    Reply
    • Kaylene says

      March 28, 2022 at 8:25 pm

      Thanks for the feedback Carol, great to hear that you had success with a sour cream / mascarpone cheese mix! I love a recipe that can be adapted to what you have on hand.

      Reply
  14. Elisa says

    April 27, 2022 at 12:02 pm

    I have cooked this muffins three times and I really love them

    Reply
    • Kaylene says

      April 27, 2022 at 5:00 pm

      Thanks for the feedback Elisa, great to hear that you enjoyed them!

      Reply
  15. Kelli says

    July 25, 2022 at 10:03 pm

    Loved the texture and softness of these muffins. I used bottled lemon juice. I didn’t think they were lemony enough so I made a lemon glaze using lemon juice and powdered sugar. Stepped it up immensely! Very good recipe! Loved it!

    Reply
    • Kaylene says

      July 26, 2022 at 9:12 pm

      Glad you liked them Kelli! And that’s a great idea to add some lemon glaze for those who want a stronger lemon kick!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lets Get Social!

A Little About Me

Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!

I love looking for great ideas online and this is where I share what I find! Read More…

Recent Posts

  • Loaf of white bread on a wooden cutting board with some slices cut.Simple Homemade Bread Recipe (by hand or bread machine)
  • Lemon curd is dripping from a spoon into a Pale blue bowl containing more lemon curd. The bowl is on a wooden board and three lemons can be seen in the background.Easiest Homemade Lemon Curd Recipe
  • 3 Rows of hedgehog squares are lined up on a piece of baking paper. Part of a white plate with more squares can be seen in the background.Fudgy Hedgehog Squares
  • Grey and white cat in a leopard print play tunnel. There are lots of various cat toys in the foreground and two cat trees in the background.Simple Cat Toy Storage Idea
  • Iced lemon brownies on a blue plate. A blue and white patterned tea towel, two whole lemons, and a half of a lemon can be seen in the background.Tangy Lemon Brownies
  • Two rows of radish plants growing in the soil with a drip irrigation hose running down the middle. A plastic plant marker labelled ‘Cherry Belle Radish’ is sticking out of the soil in front of the plants.Easy Plastic Plant Markers

Categories

Archives

Popular Posts

  • Quick and Easy Scone Recipe (Only 3 Ingredients!)
  • This Beef and Cabbage Chow Mein is sure to be a family favourite in your house like it is in mine! thelinkssite.com Beef and Cabbage Chow Mein Recipe
  • Easy Fruit Scones (Only 5 Ingredients!)
  • 3 Ingredient Fruit Cake
  • Thick cut strips of cucumber on a wooden chopping board. Whole cucumbers wrapped for storage can be seen in the background. Text overlay says: Simple Cucumber Storage Tips (great for when you have a large summer harvest!). Cucumbers: Storage Tips to Keep Them Fresh
  • Quick and Easy Sausage Rolls
  • Chewy Sultana Squares Recipe (Only 3 Ingredients!) thelinkssite.com Chewy Sultana Squares Recipe (Only 3 Ingredients!)
  • Have a look at this tutorial to see how you can make flowers out of plastic bottles! thelinkssite.com How to Make Flowers Out Of Plastic Bottles!
  • Iced lemon brownies on a blue plate. A blue and white patterned tea towel, two whole lemons, and a half of a lemon can be seen in the background. Tangy Lemon Brownies
  • Central Sour Cream Lemon Muffin in a muffin liner on a blue and green striped tablecloth. There are more muffins on a cooling rack in the background. Sour Cream Lemon Muffins

Recent Posts

  • Simple Homemade Bread Recipe (by hand or bread machine)
  • Easiest Homemade Lemon Curd Recipe
  • Fudgy Hedgehog Squares
  • Simple Cat Toy Storage Idea
  • Tangy Lemon Brownies

Search this Site

Copyright © 2023 · Lifestyle Pro Theme on Genesis Framework · WordPress · Log in

MENU
  • Home
  • Recipes
    • Appetizers
    • Bars, Brownies & Slices
    • Breads
    • Breakfast & Brunch
    • Burgers & Sandwiches
    • Cakes & Cupcakes
    • Candy
    • Cookies & Biscuits
    • Desserts
    • Drinks
    • Holidays & Special Occasions
    • Lemon Recipes
    • Mains
    • Muffins
    • Pizza
    • Salads
    • Sauces and Marinades
    • Scones
    • Snacks
    • Soup
  • Kitchen
  • Garden
  • Craft
  • How To
  • DIY
  • About/Contact
    • Disclosure and Privacy Policy