Fluffy Lemon Sour Cream Muffins

Ah, yes. More lemon. I just can't get enough of it! I hope you all feel the same way! :)

These muffins were absolutely fantastic and were fluffy, just like the name suggests. I enjoyed these muffins (maybe a little too much) and am looking forward to making them again. These muffins were best warm, but were still good later in the day.

I did make a few changes to the recipe. I used all butter and 2% milk since that is what I had on hand. I also added craisins to half of the batch. I love craisins and lemon. YUM!

If you have some lemons lying around, give these a shot! They were great!

ENJOY!

Fluffy Lemon Sour Cream Muffins
Recipe from Nummy Kitchen

2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
zest of one lemon
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup skim milk
1/4 cup melted and cooled butter (half stick)
1/4 cup melted and cooled margarine (half stick)
1 egg

Preheat oven to 350. Prepare muffin tin.

In large bowl combine flour, 1/2 cup sugar, baking powder, lemon zest, and salt. Whisk together until well combined.

In small bowl whisk together sour cream, egg, milk, and melted and cooled butter and margarine.

Gently stir the wet mixture into the dry mixture until combined, you will have a thick muffin batter.

Spoon into muffin cups, this will make about 12 regular muffins or 6 jumbo muffins.

Bake for about 17 minutes for regular muffins, about 25 for jumbo muffins. Just peek through the oven door window and check, these don't get very dark but will have a few golden brown flecks.

Remove from oven and gently remove from pan and let cool on wire rack. Serve warm for best texture.