Lemon Pound Cake Muffins

Name: Lemon Pound Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
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

Total Time Prep: 15 min. Bake: 20 min.

Yield 1 dozen

Contest Winner

Test Kitchen Approved

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, 5-7 minutes. Add eggs, 1 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 muffin: 311 calories, 10g fat (6g saturated fat), 63mg cholesterol, 218mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.

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

Recipe Creator