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Lemon Pound Cake Muffins Recipe

Lemon Pound Cake Muffins Recipe photo by Taste of Home

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I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

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Lemon Pound Cake Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 311 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 218 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Pound Cake Muffins in Taste of Home February/March 2006, p29

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Lemon Pound Cake Muffins

Lemon Pound Cake Muffins

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Reviewed on Feb. 13, 2013 by conshanty

I won't make these again. They are a bit dry and just so-so tasting.

Reviewed on Sep. 24, 2012 by gabriele3034

I was worried after reading that first comment, that these wouldn't turn out right. Then I was worried when I saw how thick the batter was, but chalked it up to using sour cream instead of milk in the recipe. They turned out great! not too sweet, great for breakfast. They weren't the most moist, but next time I may try to take them out of the oven sooner. I baked them exactly 18 minutes. I will be making these again!

Reviewed on Jun. 30, 2012 by havetomakedinner

This is an excellent muffin! Very moist. The last reviewer must have made a mistake. I like to add some blueberries and I omit the glaze.

Reviewed on Mar. 14, 2012 by krazykrisy

These were dry and just bland. I can't believe this is a contest winning recipe. Did you even try these when you did the contest? Very disappointing!!!!