Lemon and sour cream are a great combination. Please do not substitute with yoghurt otherwise the taste will not be the same. I wish you a very happy weekend.
Beat the butter, sugar, and lemon zest until soft, light and fluffy. Add the eggs one at a time, and beat until fully incorporated.
Fold in the flour, alternately with the sour cream, in three batches.
Spoon the mixture into the prepared muffin pan.
Bake 25-30 minutes or until light golden on top
Lemon Sour Cream Muffins
- 190g (1½ cups, 6.7oz) flour
- 1 teaspoon baking powder
- 125g (1 stick + 1 tablespoon, ½ cup, 8 tablespoons) unsalted butter, room temperature
- 200g (1 cup, 7oz) sugar
- Grated rind (zest) of 1 lemon
- 3 large eggs
- 100ml (⅓ cup + 1 tablespoon) sour cream
- Preheat the oven to 360ºF (180ºC) convection ten minutes before using. Sift the flour and baking powder and set aside. Line a medium 12 hole muffin tin (pan) with paper cases.
- Beat the butter, sugar, and lemon zest until soft, light and fluffy.
- Add the eggs one at a time, and beat until fully incorporated.
- Fold in the flour, alternately with the sour cream, in three batches.
- Spoon the mixture into the prepared muffin pan. Bake 25-30 minutes or until lightly golden on top. Transfer onto a cooling rack. These muffins are best eaten warm, dusted with icing (confectioners) sugar.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 28 minutes.