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Fluffy and Fresh Lemon Muffins

Made with 100% real lemons and no artificial flavors, these Lemon Muffins are bright and cheery bundles of sunshine. They're so soft and fluffy, and they're topped with an easy two-ingredient glaze. Recipe includes a how-to video! Recipe: https://sugarspunrun.com/lemon-muffins/ Ingredients Muffins 1 ¾ cup all-purpose flour (220g) ¾ cup granulated sugar (150g) 2 Tablespoons cornstarch 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon table salt ¾ cup sour cream (180g) ½ cup unsalted butter, melted (113g) 1 large egg 3 Tablespoons lemon zest 2 Tablespoons lemon juice ½ teaspoon lemon extract (optional, but will give your muffins a stronger lemon flavor) Lemon Glaze 1 ¼ cup powdered sugar (160g) 1 ½ - 3 Tablespoons lemon juice Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Instructions 00:00 Introduction 00:24 Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside. 00:30 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt. 01:05 In a separate bowl, whisk together sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until well-combined. 03:17 Add the wet ingredients to the dry ingredients and use a spatula to gently combine until you have a uniform batter (don’t over-mix or your muffins will be dense!). This is a very thick muffin batter. 03:55 Evenly divide batter into prepared muffin tin – for larger, taller muffins only divide the batter into 10 cavities rather than all 12. 04:31 Bake in center rack of 425F (220C) for 8 minutes, then, without opening the oven door, reduce temperature to 350F and continue to bake for another 5-6 minutes (may need a minute longer if only baking 10-12 muffins), unti a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. 05:13 Allow muffins to cool in their pan for about 5-10 minutes before carefully removing from pan and allowing to cool on cooling rack before adding glaze. Lemon Glaze 05:27 Whisk together powdered sugar and 1 ½ Tbsp lemon juice. If glaze is too thick to whisk easily, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon. 05:56 Drizzle over muffins or dip completely cooled muffin tops in the glaze. 06:36 If you’re the patient type, allow glaze to sit and become firm before serving. Notes Muffin count You can divide the batter into all 12 muffin cavities, but for large muffins with tall, fluffy muffin tops, I like to divide the batter into just 10 or 11 liners instead. Storing These muffins are best enjoyed fresh, but they may be stored in an airtight container at room temperature for up to 3 days. You may also tightly wrap them and freeze for several months. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/