Fluffy Soft Lemon Muffins

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• ½ cup (120ml) milk (room temperature)
• ½ cup (120g) sour cream or plain yogurt
• Optional: powdered sugar for dusting or a light lemon glaze

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
4. Beat in eggs one at a time, then add lemon zest and lemon juice, mixing until combined.
5. Alternate mixing the dry ingredients with milk and sour cream, starting and ending with the dry mixture. Mix until just combined—do not overmix.
6. Divide batter evenly among muffin cups, filling about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Optional: Dust with powdered sugar or drizzle with lemon glaze for extra flavor.

If you like, I can also give you a quick lemon glaze recipe to drizzle on top so they taste like bakery-style muffins. Would you like me to add that?