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. 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. I also decided to give the muffins a little more oomph with some simple lemon extract, of course you could use lemon zest instead.
Yields 24 Muffins
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 stick of unsalted butter, softened
- 1 1/2 c. sugar
- 1 tsp. lemon extract
- 4 large eggs (or 8 egg whites + 4 tsp. oil)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3/4 c. sour cream
- 2 3/4 c. all purpose flour
- 2 cups confectioners' 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.