LEMON POUND CAKE MUFFINS

Lemon Pound Cake Muffins - Butter With a Side of Bread

So we all know that most muffins are kind of like cake, but calling them ‘muffins’ makes them healthier and easier to pass off as a breakfast rather a dessert, right? These muffins are definitely more like a dessert than anything else, and have that dense pound cake texture that is so yummy!

LEMON POUND CAKE MUFFINS

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp lemon extract
  • 1 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream

GLAZE

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and lemon extract. Combine the flour, salt and baking soda in a separate bowl and then add to the creamed mixture. Add the sour cream and mix until well combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan onto a wire rack. Whisk the glaze ingredients and drizzle over the warm muffins. These are best served warm – enjoy!

Lemon Pound Cake Muffins - Butter With a Side of Bread Lemon Pound Cake Muffins - Butter With a Side of Bread

Lemon Pound Cake Muffins - Butter With a Side of Bread Lemon Pound Cake Muffins - Butter With a Side of Bread

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Yields 12 muffins

LEMON POUND CAKE MUFFINS

These muffins taste just like lemon pound cake, topped with a delicious glaze.

10 min

20 min

30 minTotal Time

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Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp lemon extract
  • 1 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • GLAZE
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice

Instructions

  1. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and lemon extract.
  2. Combine the flour, salt and baking soda in a separate bowl and then add to the creamed mixture. Add the sour cream and mix until well combined.
  3. Fill greased or paper-lined muffin cups three-fourths full.
  4. Bake at 400 for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes before removing from pan onto a wire rack. Combine the glaze ingredients and drizzle over the warm muffins. These are best served warm - enjoy!
Recipe Type: Muffins
7.6.4
232
https://butterwithasideofbread.com/lemon-pound-cake-muffins/

 

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