Lemon Pound Cake Muffins
Delightfully cute, sweet and flavorful… these Mini Lemon Pound Cake Muffins are a perfect treat with tea, or as a snack anytime!
So… it’s entirely possibly I’m an old lady. Let’s examine the evidence… I like to craft, I recently drove 10 hours to go to a quilt show, and I love tea parties!
Then of course there’s my love for baking… but I don’t think that’s news to you!
To be fair, I have mentioned my love for tea parties before.
There is just something so special about planning a luxurious amount of time to sit and enjoy tea and beautiful food
I’m always looking for recipes that would be nice with a tea party menu and these Lemon Pound Cake Muffins are just perfect! Of course, these cute little muffins would be great for a (wedding or baby) shower menu, a nice brunch, or a little treat anytime!
I was inspired to create a recipe perfect for a tea party when I was recently was introduced to Tate+Lyle® Fair Trade Certified Sugars.
Tate+Lyle® is a trusted British brand, now available in the U.S., that has graced Britain’s finest tables for over 130 years!
Tate+Lyle® Sugars are Fair Trade Certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future. Learn more about how Fairtrade makes a difference here.
Lemon Pound Cake Muffins
Yield: 24 mini muffins, or 12 standard sized muffins
These sweet little lemon muffins are moist and flavorful. Delicious with or without poppy seeds.
1 3/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds (optional)
1/2 cup unsalted butter, softened
1 cup Tate+Lyle® Organic Pure Cane Sugar
1/2 cup sour cream (any fat content)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon (about 1 teaspoon)
1 cup powdered sugar
2 Tablespoons fresh lemon juice
Preheat oven to 375*F.
Line a muffin pan with paper liners, or spray lightly with cooking spray. I used a silicone mini muffin pan and did not need to use cooking spray or liners.
In a large bowl, combine flour, baking soda and salt, then set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).
Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.
Slowly pour in the bowl of flour and blend just until fully incorporated.
Scoop batter (using a cookie scoop if available) into prepared pan.
Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes.
Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.
Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).
I used Tate+Lyle® sugar as listed, but feel free to use your choice of granulated sugar.
Adjusted slightly from Taste of Home.
For more inspiring recipes and special offers from Tate+Lyle® Sugars, like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart. Watch for new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming in Fall 2014 for brightening up coffee and tea time!
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