Lemon Pound Cake Muffins Recipes

LEMON POUND CAKE MUFFINS

Lemon Pound Cake Muffins image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

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

Steps:

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 : Calories 311 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 218mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POUND CAKE MUFFINS

Lemon Pound Cake Muffins image

Make and share this Lemon Pound Cake Muffins recipe from Food.com.

Provided by adena mangis

Categories Quick Breads

Time 38m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, soft
1 cup sugar
2 eggs
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
1/2 cup low-fat sour cream
2 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well.
Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes.
Cool for 5 minutes and move to a wire rack to cool.
Combine glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 304.7, Fat 9.9, SaturatedFat 5.9, Cholesterol 59.5, Sodium 194, Carbohydrate 51.4, Fiber 0.5, Sugar 36.5, Protein 3.3

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