Lemon Pound Cake Muffins Recipe

Name: Lemon Pound Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1/2 cups Butter, Softened; 1 cup Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1/2 teaspoons Lemon Extract; 1-3/4 cup All-purpose Flour; 1/2 Tablespoons Salt; 1/4 teaspoons Baking Soda; 1 teaspoon Poppy Seeds; 1/2 cups Sour Cream; FOR THE GLAZE:; 1 cup Confectioners Sugar; 2 Tablespoons Lemon Juice

Servings: persons

FOR THE MUFFINS:
1/2 cups Butter, Softened
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1/2 teaspoons Lemon Extract
1-3/4 cup All-purpose Flour
1/2 Tablespoons Salt
1/4 teaspoons Baking Soda
1 teaspoon Poppy Seeds
1/2 cups Sour Cream
FOR THE GLAZE:
1 cup Confectioners Sugar
2 Tablespoons Lemon Juice

1
Preheat oven to 400u00b0F.
2
In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well.
3
Combine the flour, salt, baking soda, and poppy seeds; add to creamed mixture alternately with sour cream.
4
Fill greased or paper-lined muffin cups 3/4 full. Bake for 18-20 minutes or golden brown. Cool for 5 minutes before removing from pan to a wire rack.
5
Combine the glaze ingredients; drizzle over muffins. Serve warm.
6
Yields 1 dozen muffins.

817

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE MUFFINS:, 1/2 cups Butter, Softened, 1 cup Sugar, 2 whole Eggs, and more.

Yes, Lemon Pound Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake Muffins

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