Enjoy These Moist and Delicious Sour Cream Lemon Muffins

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