Lemon Pound Cake Muffins
Servings: 24 mini muffins
Calories: 141kcal
These sweet little lemon muffins are moist and flavorful. Delicious with or without poppy seeds.
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Ingredients
- 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
- 2 eggs
- 1/2 cup sour cream any fat content
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 zest of lemon about 1 teaspoon
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- 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).
Notes
I used Tate+Lyle® sugar as listed, but feel free to use your choice of granulated sugar.
Nutrition
Calories: 141kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 70mg | Potassium: 22mg | Fiber: 1g | Sugar: 15g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg