Lemon Muffins

You know the saying - when life gives you lemons, make lemonade. Sounds good, right? But what if I wasn't thirsty? What if I wanted a really great lemon muffin? You know what I'm saying? The other day I made garlic lemon shrimp for dinner, had a few extra lemons just taunting me, and then I declared that day Lemon Fest day.




These muffins are super good and so moist. I almost was tempted to make some lemon buttercream and call them little cakearoos. But I didn't. I did however enjoy one with a little tab of blueberry cream cheese. It was heavenly :)


Lemon Muffins

2 C flour
1/2 C sugar
1 1/4 TS baking powder
1/2 TS baking soda
Pinch of salt
Zest of 1 lemon
1 C light sour cream or vanilla yogurt
2 large eggs
1/3 C melted unsalted butter
1/2 C fresh lemon juice

Preheat oven to 375 degrees. Line a muffin tin with liners, or spray with cooking spray. Combine all of the dry ingredients plus the lemon zest into a large bowl and whisk to remove any lumps and to combine the mixture.



Make a well in the center of the dry ingredients, and add sour cream/yogurt, eggs, lemon juice, and melted butter. Whisk just until combined. You do not want to overmix. It will be a little lumpy, but that is okay. I always count when I whisk. I felt that was 27 was a good number to stop, sounds crazy, but it did the job. Fill muffin tins about 2/3 full.



Bake 15-18 minutes or until toothpick inserted in center comes out clean. They are best served slightly warm, but still taste pretty darn good at room temperature.



Like I said a little bit ago, I ate one with blueberry cream cheese, you could also try strawberry , raspberry, any kind of jam. Mmmm!