LEMON POUND CAKE MUFFINS

5 from 1 vote

Lemon Pound Cake Muffins are a delectable treat made with basic ingredients like butter, sugar, flour and then topped with a delicious lemon glaze icing. The combination of these simple ingredients results in a soft, slightly dense, but delightful muffin that is loaded with amazing flavor.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Muffins, Snack/ Dessert

Cuisine: American

Keyword: LEMON POUND CAKE MUFFINS

Servings: muffins

Calories: 267kcal

Author: Jessica & Nellie

Ingredients

½ cup butter softened
1 cup sugar
2 eggs
½ tsp lemon extract
1 ¾ cup flour
¼ tsp baking soda
½ tsp salt
½ cup sour cream

GLAZE

1 cup powdered sugar
2 TBSP lemon juice

Instructions

Prep: Get the oven preheating to 400 degrees F. Then grease or line a muffin pan with paper or silicon cups.
Batter: In a large mixing bowl, cream the softened butter and sugar using an electric mixer. Beat in the eggs and lemon extract until combined.
In a separate small bowl, whisk to combine the flour, salt, and baking soda. Add the dry mixture to the bowl of wet ingredients and mix to combine. Add in the sour cream and mix again until combined.
Bake: Fill each cup of the muffin cup 3/4 of the way full with the batter. Place the muffins in the preheated oven and bake for 18-20 minutes or until a toothpick can be inserted into the center and come out clean. Cool for 5 minutes before removing them from the pan and placing them onto a wire rack to finish cooling.
Make Glaze: In a medium size bowl, whisk the powdered sugar and lemon juice until the mixture is thick and smooth. Proceed to drizzle the glaze over the top of the muffins using a spoon. Serve slightly warm and enjoy!

Notes

These lemon pound cake muffins will stay fresh for up to 3-4 days if stored in an airtight container at room temperature.

Or place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition