For the Muffins • 1 ¾ cup all-purpose flour (220g) • ¾ cup granulated sugar (150g) • 2 Tablespoons cornstarch • 2 teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon table salt • ¾ cup sour cream (180g) • ½ cup unsalted butter melted (113g) • 1 large egg • 3 Tablespoons lemon zest • 2 Tablespoons lemon juice • ½ teaspoon lemon extract optional, but will give your muffins a stronger lemon flavor

For the Lemon Glaze • 1 ¼ cup powdered sugar (160g) • 1 ½ – 3 Tablespoons lemon juice

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt.

Zest lemons until you get 3 Tablespoons then cut and squeeze lemon juice (2 Tbsp needed). 

In a separate bowl, whisk together sour cream, melted butter, egg, lemon juice, lemon zest, and lemon extract (if using) until well-combined.

Add the wet ingredients to the dry ingredients and use a spatula to gently combine until you have a uniform batter (don’t over-mix!). 

Evenly divide batter into prepared muffin tin – for larger, taller muffins only divide the batter into 10 cavities rather than all 12.

Bake at 425F (220C) for 8 minutes, then, without opening the oven door, reduce temperature to 350F and continue to bake for another 5-6 minutes. 

Allow muffins to cool in their pan for about 5-10 minutes before carefully removing from pan and allowing to cool on cooling rack before adding glaze.

Whisk together powdered sugar and 1 ½ Tbsp lemon juice. If glaze is too thick to whisk easily, add more lemon juice, a splash at a time, until smooth.

Drizzle over muffins or dip completely cooled muffin tops in the glaze. If you’re the patient type, allow glaze to sit and become firm before serving.