4-Ingredient Lemon Muffins

4-Ingredient Lemon Muffins are bright, tender, and wonderfully easy to make. Lemon cake mix creates a reliable base, while full-fat sour cream gives the muffins a soft, moist crumb. Meanwhile, lemon curd adds a fresher citrus flavor that keeps them from tasting like an ordinary cake-mix shortcut.

The batter comes together in one bowl without oil, butter, or a mixer. Once baked, each muffin gets a cool, creamy lemon topping made from the same sour cream and lemon curd. It adds just enough tang to balance the sweetness without becoming heavy.

These lemon muffins work beautifully for brunch, spring gatherings, or a simple afternoon treat. They also look polished enough for a celebration, despite requiring only four ingredients. Sometimes the easiest recipes really do disappear first.

Recipe Yield: 12 muffins

INGREDIENTS

1 standard box lemon cake mix (15.25 oz)
1 1/4 cups full-fat sour cream, divided
3 large eggs, room temperature
1/4 cup plus 2 tbsp smooth prepared lemon curd, divided

INSTRUCTIONS

1. Prepare the oven and pan:
Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners.

2. Mix the wet ingredients:
Whisk the eggs, 1 cup sour cream, and 1/4 cup lemon curd until smooth and evenly combined.

3. Finish the batter:
Add the lemon cake mix. Fold gently just until the dry streaks disappear. The batter should be thick.

4. Fill the muffin cups:
Divide the batter evenly between the liners, using about 1/3 cup for each. Gently smooth the tops.

5. Bake the muffins:
Bake for 18 to 22 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.

6. Check the muffins:
Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

7. Prepare the topping:
Stir the remaining 1/4 cup sour cream with the remaining 2 tbsp lemon curd. Refrigerate for 15 minutes to thicken slightly.

8. Finish the muffins:
Spread the lemon topping over the completely cooled muffins. Refrigerate briefly before serving for the neatest finish.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use full-fat sour cream. Reduced-fat varieties contain more moisture and can produce a thinner batter, flatter muffins, and a looser topping.
• Stop mixing once the dry streaks disappear. The thick batter does not need to become perfectly smooth. Overmixing can make the muffins firmer.
• Check the muffins at 18 minutes. Cake mixes and muffin pans vary, so remove them once the tops spring back and the centers have moist crumbs.
• Cool them completely before topping. Even slightly warm muffins can melt the lemon cream and make it slide down the sides.
• Store topped muffins in the refrigerator. Keep them covered for up to three days, then let them sit at room temperature for 15 minutes before serving.