Alternate adding dry ingredients and sour cream to the egg mixture until just combined. Scoop mixture into muffin cups and bake 18 to 20 minutes or until golden brown and a toothpick comes out clean.
While the muffins are baking, combine the lemon juice, water, and sugar in a saucepan, bring to a boil, and reserve. As soon as the muffins are removed from the oven, add approximately 1/2 teaspoon of syrup to each muffin.
When the muffins are cool, make a glaze by stirring 8 heaping tablespoons of powdered sugar and a pinch of lemon zest into 2 teaspoons of hot syrup. Glaze lightly.
Yields 16 muffins
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