Easy Lemon Pound Cake Muffins Recipe (So Moist!)

Imagine biting into a perfectly moist, wonderfully dense lemon pound cake, but in easy-to-grab muffin form! These Lemon Pound Cake Muffins are made with bright lemon flavor and finished with a sweet, tangy glaze, creating an utterly irresistible treat that reminds me of fancy coffee shop delights. They come together quickly with just about 15 minutes of prep time, making them perfect for an easy breakfast, afternoon snack, or simple dessert.

Why You Will Fall in Love with These Lemon Pound Cake Muffins

You are going to adore these delightful lemon pound cake muffins for so many good reasons.

• Speedy and Simple Prep: You only need a few items you likely have in your pantry and about fifteen minutes to get these lovely muffins ready to bake in your oven.
• Perfectly Portioned Goodness: It is like taking your favorite rich pound cake and having it already divided into delightful, easy-to-enjoy muffin shapes.
• Incredible Zesty Flavor: The lemon extract provides a lovely citrus note right in the muffin batter, which tastes even better once topped with that simple, sweet lemon icing.

Gather Your Ingredients

You will find the complete printable recipe with exact measurements and detailed instructions further down this page.

• Butter: I always suggest using unsalted butter for baking. Be sure it is properly softened first, as this helps it blend smoothly with the sugar.
• Sugar: Just regular granulated sugar is perfect here. It provides the main sweetness.
• Eggs: This recipe calls for two large eggs. They play a key role in binding everything together, giving the muffins structure so they hold their shape nicely.
• Extracts: We add wonderful sweet depth with vanilla extract and capture that ideal bright lemony flavor using lemon extract.
• Flour: Standard all-purpose flour is what gives these muffins their essential structure. Make sure you measure it correctly (more on that in the tips).
• Salt: Just a little bit of salt is important to balance the sweetness and really make the other flavors pop.
• Baking Soda: Baking soda helps give the muffins just enough lift. It prevents them from becoming too heavy, ensuring that classic pound cake density without being brick-like.
• Sour Cream: This is absolutely essential for achieving that wonderfully moist and tender texture. It also adds a subtle tang that complements the lemon beautifully.
• Glaze: You finish these muffins with a super simple glaze made from just powdered sugar and fresh lemon juice. It is the perfect sweet and tangy topping.

How to Bake These Lemon Pound Cake Muffins

Making these delicious muffins is straightforward. Just follow these steps.

• Step One: Begin by getting your oven ready. Preheat it to 400°F (200°C).
• Step Two: Take a large mixing bowl. Put the softened butter and granulated sugar into the bowl. Use a mixer to beat them together until they are just combined.
• Step Three: Now, add the large eggs, the vanilla extract, and the lemon extract to the mixture in the same bowl. Keep beating the mixture until all these wet ingredients are well incorporated.
• Step Four: Get a separate, smaller bowl ready. In this bowl, stir together the all-purpose flour, the salt, and the baking soda. This makes your dry ingredient mix.
• Step Five: Start adding the dry ingredients to the wet mixture. Do this gradually, alternating with additions of the sour cream. Mix everything only until it is just combined. The batter will be quite thick at this point.
• Step Six: Place paper muffin cups into a standard muffin tin. Spoon the batter into the lined cups. Fill each cup about three-quarters of the way full. Bake the muffins for 20 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are baked through. Let the muffins cool slightly in the muffin tin for a few minutes. Then, carefully remove them from the pan and transfer them to a wire rack to cool completely.
• Step Seven: While the muffins cool, prepare the glaze. In a small bowl, stir together the powdered sugar and the fresh lemon juice until it forms a smooth, thick glaze. Once the muffins have cooled down completely, generously drizzle the lemon glaze over the top of each one.

Essential Baking Tools You Will Need

Making these muffins requires just a few basic kitchen items.

• Muffin Tin
• Mixing Bowls (You will need at least two)
• Electric Mixer (Either a hand mixer or a stand mixer works great)

Perfect Pairings for Your Lemon Pound Cake Muffins

You can absolutely enjoy one (or maybe two!) of these delightful lemon muffins for breakfast right alongside your morning coffee, just like I often do. OR, they make a fantastic addition to a larger weekend brunch spread. Here are a few other ideas for what you could serve with them.

• Classic Quiche Lorraine
• Sweet Caramel Pecan Breakfast Casserole
• Savory Mediterranean Brunch Bake
• Fun and Sticky Classic Monkey Bread

Helpful Tips and Tricks for Success

Follow these tips to ensure your lemon pound cake muffins turn out perfectly every time.

• Alternate Wet and Sour Cream Additions: When combining the wet and dry ingredients, add them in smaller amounts at a time. Add a bit of the dry mix, stir gently, then add some sour cream, stir gently. Continue alternating like this and mixing in between each addition. This method helps make sure everything is well blended without overworking the batter.
• Do Not Over Mix the Batter: It is really important only to mix the batter until the dry and wet ingredients are just combined. Over-mixing can develop too much gluten in the flour, resulting in a tough, dry muffin texture instead of that tender pound cake crumb we want. Stop mixing as soon as you see no more dry streaks of flour.
• Fill Muffin Cups Evenly: Try to spoon roughly the same amount of batter into each muffin cup. I aim for about three-quarters full for each one. Keeping the muffins relatively the same size ensures they bake at a consistent rate, so they are all perfectly done at the same time.
• Check for Doneness Properly: The most reliable way to tell if your muffins are finished baking is to insert a clean toothpick into the center of one of the muffins (pick one from the center of the tin for the best test). If the toothpick comes out clean or with just a few moist crumbs attached, they are ready. If it comes out with wet batter, they need a few more minutes.
• Cool Muffins Completely Before Glazing: This is a crucial step for the glaze. Let the muffins sit in the pan for just a few minutes after baking. Then, transfer them to a wire cooling rack to cool down entirely. If you try to drizzle the glaze over warm muffins, it will simply melt and slide right off, leaving you with a sticky mess instead of a lovely topping. Patience is key here!

Fun Variations and Simple Substitutions

Want to change things up a bit? Here are a few ideas.

• Add Some Fruit: Try gently folding a handful of fresh blueberries or raspberries into the batter just before scooping it into the muffin tin. This adds a lovely burst of texture and complementary flavor.
• Go Lemon Coconut: You could mix some shredded coconut right into the muffin batter for a tropical twist. Alternatively, sprinkle a little toasted shredded coconut on top of the glaze after you drizzle it on.
• Include Nuts: For a delicious nutty crunch, sprinkle some finely chopped or slivered almonds on top of the lemon glaze while it is still slightly wet.
• Need a Sour Cream Swap?: If you do not have sour cream on hand, plain Greek yogurt can work as a good substitute. It provides similar moisture and tanginess.

How to Store Your Muffins

Once completely cooled, these lemon pound cake muffins can be stored in an airtight container. Keep them at room temperature, and they should stay fresh and delicious for 3 to 4 days.

Can I Freeze These Muffins?

Yes, you absolutely can freeze these! For longer storage, it is best to freeze the muffins before you add the glaze. Simply let them cool completely after baking. Then, transfer them to a resealable freezer bag or another appropriate freezer-safe container. They can be stored in the freezer for up to 3 months.

When you are ready to enjoy them, just let them thaw at room temperature. Once thawed, you can make the glaze and drizzle it over the tops before serving.

Common Questions About Lemon Pound Cake Muffins

Here are answers to a few questions people often ask about making these muffins.

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