Lemon Pound Cake Muffins can be eaten for breakfast or dessert- you decide!
I’ve always felt like eating muffins for breakfast is like a good excuse to eat cake for breakfast. They’re pretty much the same thing, wouldn’t you agree? So these lemon pound cake muffins are a delicious lemon pound cake baked in a muffin tin for individual treats. They’re topped with a sweet and simple lemon glaze. They’re not quite as heavy as traditional pound cake, but they do have a more dense texture than traditional muffins.
How to make Lemon Pound Cake Muffins:
Butter, sugar, eggs, vanilla extract, lemon extract and sour cream are mixed together to combine with flour, baking soda and salt. The batter is spooned into a muffin pan, and the muffins bake for about 15 minutes. Then you’ll set them aside to cool for a few minutes.
Supplies needed for baking these muffins:
You have a choice with these muffins. You can either bake them in a muffin tin to make traditional muffins. Or you can use a mini loaf pan to bake them into mini pound cake loaves. Use a hand juicer to juice your lemons. A zester is helpful to have on hand for adding lemon zest to the glaze.
The glaze for lemon pound cake muffins is a simple blend of powdered sugar and freshly squeezed lemon juice. You can also add a little lemon zest to the glaze, if you’d like.
Set your muffins on some waxed paper, or put a baking sheet under the cooling rack. Then drizzle the glaze onto the muffins.
Be generous with the glaze. It adds a sweet crust to the tops of the muffins!
These lemon pound cake muffins are the perfect sweet addition to breakfast. But they are also a nice, sweet, portion-sized snack to enjoy for dessert.
Store these muffins at room temperature in a sealed container for a couple of days. If you freeze them, just make sure they are in a well-sealed container, and take them out to serve as you wish. Enjoy!
Here are a few more muffin recipes you might like to try:
- Orange Mini Muffins
- Blueberry Cinnamon Muffins
- Brown Sugar Banana Muffins
- Low Fat Strawberry Cinnamon Muffins
- Triple Chocolate Muffins
- Lemon Blueberry Muffins
- Almond Poppy Seed Muffins
- Pumpkin Cream Cheese Muffins
Lemon Pound Cake Muffins
- 1¾ cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup granulated white sugar
- 1/2 cup (1 stick) butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 cup sour cream, divided
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest, optional
- Preheat the oven to 400°F. Line muffin cups with papers (or spray the cups with nonstick spray).
PREPARE THE MUFFINS:
- In a small bowl, whisk together the flour, salt and baking soda; set aside.
- In a large mixing bowl, use an electric mixer to cream the sugar and butter together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
- Fill the cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes, and then remove the muffins from the pan to a cooling rack.
PREPARE THE GLAZE:
- Place a baking sheet under the cooling rack. In a medium bowl, whisk together the glaze ingredients; drizzle over the muffins. Let the glaze set and serve warm (also good when cooled).
- *A mini pound cake pan will also work for this recipe.
- *If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
- *Lemon yogurt can be substituted for the sour cream.