• 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 lemon, zested and juiced
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/8 tsp lemon extract
  • 1 stick unsalted butter, melted

DIRECTIONS:

1. Whisk the dry ingredients, including the lemon zest, together in a large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice.

2. Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don’t worry if you have a few lumps—they’re better than an overmixed batter.

3. Spoon batter into paper-lined muffin tins. Bake at 400º for 18 to 20 minutes, until muffins are golden. Cool 5 minutes before unmolding.