Lemony Sour Cream Muffins

2 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 lemon, zested and juiced

¾ cup sour cream

2 large eggs

1 tsp vanilla extract

1/8 tsp lemon extract

1 stick unsalted butter, melted.

Preheat oven to 350 degrees.

Whisk the dry ingredients, including the lemon zest, together in a large bowl.

In another bowl, whisk the remaining ingredients, including the lemon juice.

Pour the wet ingredients over the dry. Gently but quickly stir everything together.

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