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Lemon Pound Cake Muffins Recipe
Lemon Pound Cake Muffins Recipe photo by Taste of Home
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Lemon Pound Cake Muffins Recipe

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4.5 13 21
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

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

Nutritional Facts

1 each: 311 calories, 10g fat (6g saturated fat), 63mg cholesterol, 218mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein .

Directions

  1. 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.
  2. 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.
  3. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
Originally published as Lemon Pound Cake Muffins in Taste of Home February/March 2006, p29


Reviews for Lemon Pound Cake Muffins

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
cbenne12 User ID: 7424916 228943
Reviewed Jul. 4, 2015

"Very tasty. I love the glaze on top!"

MY REVIEW
AnelaKatelyn2015 User ID: 7453818 67232
Reviewed May. 22, 2014

"Love this recipe "

MY REVIEW
conshanty User ID: 435252 78183
Reviewed Feb. 13, 2013

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

MY REVIEW
gabriele3034 User ID: 1653362 71450
Reviewed Sep. 24, 2012

"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!"

MY REVIEW
havetomakedinner User ID: 1605879 157204
Reviewed Jun. 30, 2012

"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."

MY REVIEW
krazykrisy User ID: 4475315 78004
Reviewed Mar. 14, 2012

"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!!!!"

MY REVIEW
KY_Cook User ID: 1619535 135781
Reviewed Oct. 16, 2010

"My family is in love with these muffins and requests them often. YUMMY! :)"

MY REVIEW
luv91 User ID: 2636261 107182
Reviewed Sep. 20, 2010

"These are very good, did add a little more lemon extract.. As the recipe name states, they are like poundcake. so they are dense. very nice."

MY REVIEW
Flenner User ID: 2160342 138157
Reviewed Feb. 9, 2010

"These are very tasty and I love the lemon flavor but I added a little lemon zest and increased the lemon extract to 1 tsp. Usually when I make a glaze for muffins or breads, I only make 1/2 a recipe because it's plenty, as I did in this recipe."

MY REVIEW
Aveena User ID: 4562269 138156
Reviewed Dec. 20, 2009

"These were delicious and they make a great breakfast muffin. I did use 1 tsp of lemon extract instead of 1/2 tsp which gave it a nice subtle lemon taste. I also increased the lemon juice to 3tbs and 1tsp which was a bit too much...I'll keep it at 3tbs next time. I would make these again."

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