Lemon zest and syrup give these refreshing lemon muffins loads of flavour, and sour cream gives them a wonderful, delicate texture. You don’t need a mixer to make these muffins. They are made using the muffin method, which means mixing the dry ingredients in one bowl and the liquids in another bowl and then combining the two together.

Make an easy sticky lemon glaze, or top them with powdered sugar to make them even prettier and yummier. Mix powdered sugar and a bit of lemon juice together, then drizzle the glaze on top of the muffins, giving them a nice lemony-sugary crust. Mix butter and sugar in a large bowl using an electric hand mixer.

After the butter and sugar are well mixed, add eggs one at a time, beating the mixture after each egg until they are well combined. Add baking powder and salt to your flour and mix that well. Then, pour the flour into the butter mixture in the bowl and fold the mixture with a spatula before using the mixer.

Add milk to the flour mixture, followed by lemon juice, and use the hand mixer to bring the batter together. Add lemon zest and mix that one more time before scooping the batter and placing it on the cupcake liners. Bake the lemon muffins for about 25 minutes.

Squeeze lemon juice from a lemon, then pour that into half a cup of icing sugar and mix it in a small bowl. Add the lemon juice in bits to avoid a runny lemon glaze. Once the muffins are baked, let them cool completely before glazing them.


  • 1 3/4 cups (210grams/7.4Oz) all-purpose flour
  • 3/4 cup (150 grams/5.3Oz) granulated sugar
  • One teaspoon of baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • One large egg
  • 8 ounces ( 1 cup/240ml) sour cream
  • Six tablespoons (85 grams/ 3Oz) butter (melted)
  • Two tablespoons of lemon zest
  • Two tablespoons of lemon juice

For the Topping;

  • 1/3 cup fresh lemon juice
  • 1/4 cup granulated sugar


  1. Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
  2. In a large bowl, combine the all-purpose flour, 3/4 cup of granulated sugar, the baking powder and soda, and salt.
  3. In another bowl, combine sour cream with the egg, melted butter, lemon zest, and two tablespoons of lemon juice.
  4. Blend the sour cream mixture into the dry ingredients just until blended, and all ingredients are moistened.
  5. Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned, and a toothpick comes out clean when inserted into the centre of a muffin.
  6. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack.
  7. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
  8. Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan.
  9. Cook, stirring, until the sugar is completely dissolved. Drizzle a little of the juice mixture over each muffin using a spoon.