SAFETY FIRST!

Grown-ups should always be involved in any activities involving heat, sharp knives and appliances.

recipe
Lemony Sour Cream Muffins
By
SERVES: 12 servings
prep + cook TIME: 35 minutes
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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!

Gather Ingredients

For the Muffins:

For the Icing:

Cooking Instructions

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.

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.

Step 3

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

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.

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!

KITCHEN ACADEMY SUBSCRIPTIONS

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