Lemon Pound Cake Muffins

Name: Lemon Pound Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 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

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

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
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 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts

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

Originally published as Lemon Poundcake Muffins in Taste of Home February/March 2006

Reviews

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Average Rating:

jon.ruth.alumbaugh

Feb 12, 2018

Taste of Home Volunteer Field Editor reviewThese are so easy and tasty! I added some lemon zest for a little more zing but they are a stand alone act. They are wonderful even without the glaze! They come out tender and moist. I used Greek plain yogurt instead of sour cream. Batch doubles well. Easily made with what you have in your pantry. I am sure it would be wonderful with orange flavors, too!
2124arizona

Jul 1, 2017

These muffins can double for breakfast and dessert! These are so incredibly moist and flavorful!! We'll try these again and again!!
Irascible_Baker

Feb 18, 2017

These are very light and fluffy muffins and do take some characteristics from their namesake, pound cake. Overall, they are very tasty and well complemented by the lemon glaze, which hardens up with time, but I cannot deny that perhaps they were a little dry and not as perky as pound cake. I wouldn't say this hampers my satisfaction with the recipe, because they were still delicious.
cbenne12

Jul 4, 2015

Very tasty. I love the glaze on top!
AnelaKatelyn2015

May 22, 2014

Love this recipe
conshanty

Feb 13, 2013

I won't make these again. They are a bit dry and just so-so tasting.
gabriele3034

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!
havetomakedinner

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.
krazykrisy

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!!!!
KY_Cook

Oct 16, 2010

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