These quick, light, and tangy muffins are perfect for warm summer mornings!
2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
1 lemon, zested and juiced
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted
Whisk dry ingredeints, including lemon zest, in a large bowl. In another bowl, whisk remaining ingredients, including lemon juice. Pour wet ingredients over dry. Gentlystir everything together. Don’t worry about lumps, they’re better than overmixed batter.
Spoon batter into paper-lined muffin tins. Bake 18-20 minutes until muffins are golden.
Prep Time: 20 minutes; Bake Time: 20 minutes
*derived from Parade Magazine
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