Meyer Lemon Muffins

It is funny this time of year, Karen thinks I kid when I say her lemons bring sunshine to Fairbanks. If you look at these photos you will see it is true! I look forward to each and every box. Ever since I learned how well lemon zest and juice freezes I usually don't stress about using all my lemons right away. Of course there are always things that I want to make including Lemon Bars when they first come in.
I went and picked up my most recent box from the post office Saturday morning. When I opened the box I knew I had to have some lemony goodness right away!  I thought about making the lemon scones that I usually make for breakfast, but I was feeling like a change. A pure lemon muffin, nothing else to mask that lemony goodness. These muffins fit that description perfectly.

Meyer Lemon Muffins 
adapted from Not So Humble Pie

2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Meyer Lemon Zest (feel free to adjust to your taste)
1 1/4 cup sour cream
2 large eggs
5 tablespoons unsalted butter, melted
1/4 cup  Meyer Lemon juice
coarse sugar for sprinkling (optional)

Preheat the oven to 375°F. Spray a 12-cup muffin pan with non-stick spray or use baking papers.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Whisk to break up any lumps and thoroughly combine. Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, and lemon juice.

Mix together with a whisk  until the batter is moist but combined. Do not overmix. Expect the batter to be thick and a little lumpy.

Fill muffin wells 3/4 full and sprinkle with coarse sugar, if desired.

Bake for 18 minutes or until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.

Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Remove from pan.

Serve slightly warm or at room temperature.