Introduction
These lemon pound cake muffins capture all the rich, tender texture of a classic pound cake in a portable muffin form. You get a bright, tangy lemon flavor in every bite, finished with a simple, glossy lemon glaze. They’re the perfect treat for breakfast, brunch, or an afternoon pick-me-up.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Ingredients
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- ½ tsp lemon extract
- 1 ¾ cup all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup sour cream
- 2 cups powdered sugar
- 3 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla and lemon extracts.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Add half of the dry ingredients to the butter mixture, mixing until just combined. Mix in the sour cream. Finally, add the remaining dry ingredients, mixing until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice in a medium bowl until smooth.
- Once muffins are completely cool, drizzle or dip the tops with the lemon glaze. Allow the glaze to set before serving.
Variations
- Lemon Crunch: Roll the warm, unglazed muffin tops in granulated sugar for a sparkling, crunchy finish.
- Berry Swirl: Before baking, gently fold ½ cup of fresh or frozen raspberries or blueberries into the batter for bursts of fruit.
- Cupcake Style: Skip the glaze and pipe on a swirl of sweetened whipped cream or cream cheese frosting for a more decadent dessert.
- Mini Muffins: Bake the batter in a mini muffin tin for about 12-15 minutes to create bite-sized treats perfect for parties.
Tips for Success
- Ensure your butter, eggs, and sour cream are at room temperature for a smoother, more evenly blended batter.
- For a more intense lemon flavor, add 1-2 teaspoons of finely grated lemon zest to the batter with the wet ingredients.
- If your glaze seems too thick, add more lemon juice ½ teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time.
Storage & Reheating
Store completely cooled, glazed muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unglazed muffins for up to 3 months. Thaw overnight and glaze before serving. Reheat individual muffins in the microwave for 10-15 seconds to enjoy warm.
FAQ
Can I use salted butter?
Yes, you can, but omit the added ½ tsp salt from the recipe to avoid over-salting.
Why did my muffins turn out dense?
This is often caused by overmixing the batter after adding the flour. Mix only until the ingredients are just combined.
What can I use instead of lemon extract?
You can omit it, but you’ll lose some lemon flavor. Increase the vanilla powder (use half this amount if you prefer less rich vanilla flavor) to 1 ½ tsp and add 2 tablespoons of fresh lemon zest to the batter.
My glaze is too runny/too thick. How do I fix it?
Adjust the consistency by adding more powdered sugar to thicken it, or more lemon juice (or milk) to thin it out, a little at a time.
Can I make this as a loaf instead?
Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt is a good 1:1 substitute for the sour cream in this recipe.