Fresh Lemon Muffins

Ingredients:

For the Muffins:
1 ¾ cups (210 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 large egg
1 cup (240 ml) sour cream
6 tbsp (85 g) butter, melted
2 tbsp lemon zest
2 tbsp fresh lemon juice

For the Topping:
⅓ cup fresh lemon juice
¼ cup suga

Instructions:

Preheat the oven
Set oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the egg, sour cream, melted butter, lemon zest, and lemon juice until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix.

Divide the batter evenly into the muffin cups. Bake for about 18–20 minutes, or until a toothpick comes out clean.

While muffins are still warm, stir together lemon juice and sugar. Spoon it over the tops so they soak up all that fresh, tangy sweetness.

Let the muffins cool completely before glazing or dusting with icing sugar, if you’d like.

Serve and Enjoy