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Lemony Sour Cream Muffins

Little Sous Tips:

  • Safety first! Adult supervision is recommended for steps using the oven.
  • Baking powder begins to act as soon as the wet and dry ingredients are combined. Make sure the oven is preheated and pans are ready before you mix everything together.
  • Mix and match: you can add poppy seeds to the batter if you like them. You can also add jam to the center of each muffin: just fill the muffin tin with half of the batter, add 1 teaspoon of jam to the center, then top with the other half of the batter. Feel free to explore!
Little Sous & Tillamook © Lauren V. Allen
Little Sous & Tillamook © Lauren V. Allen
  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients:

For the Muffins:
  • 1 cups all-purpose flour
  • cup sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • 1 cup Tillamook Sour Cream
  • 8 tablespoons (1 stick) Tillamook Unsalted Butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 lemon, zested and juiced
  • 2 tablespoons poppy seeds (optional)
  • 4 tablespoons raspberry or strawberry jam (optional)
For the Icing:
  • ½ cup confectioners' sugar
  • 2 to 3 tablespoons fresh lemon juice

Steps:

  1. Step 1

    Preheat the oven to 375°F. Line 12 muffin pan cups with paper liners or spray each with a non-stick baking spray.

  2. Step 2

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium mixing bowl, combine the egg, sour cream, butter, vanilla, lemon juice and zest. Add the wet ingredients to the dry ingredients and stir gently until just combined.

  3. Step 3

    Using a large ice cream/cookie scoop, divide the batter among the 12 cups.

  4. Step 4

    Bake the muffins for 18 to 20 minutes, or until they are evenly golden brown and nicely rounded. Let cool completely in the pan before icing.

  5. Step 5

    Make the icing: In a small bowl, stir the confectioners’ sugar with 2 tablespoons of lemon juice. The glaze should drip off a spoon; add another tablespoon of lemon juice if necessary. Drizzle each muffin with icing. Enjoy!