What is the main difference between a pound cake and a muffin?

Traditionally, pound cake gets its name from using a pound each of butter, sugar, eggs, and flour. It typically has a dense, fine crumb texture. Muffins are usually quicker to make and have a slightly coarser crumb than pound cake. These lemon pound cake muffins are specifically designed to capture that delicious, dense texture characteristic of traditional pound cakes, but in a convenient muffin format.

What is the secret to making sure these muffins are super moist?

The key ingredient for moisture in this recipe is the sour cream! It adds a significant amount of moisture, results in a wonderfully tender crumb, and contributes a subtle tang that pairs perfectly with the lemon flavor.

How can I make sure I do not end up with dry muffins?

Besides using sour cream, properly measuring your flour is critical. The best method is to gently spoon the flour into your measuring cup and then level it off gently with a straight edge (like the back of a knife). Do not scoop the flour directly with the measuring cup or pack it down, as this adds too much flour and will definitely lead to dry muffins. Also, be careful not to over-mix the batter.

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice for the glaze if needed. However, fresh lemon juice will always provide a brighter, more vibrant lemon flavor for the glaze. For the extract in the muffin batter, stick to lemon extract for the best result.

How do I get the glaze to be the right consistency?

The glaze should be thick enough to drizzle but not so thick it is hard to mix. If your glaze is too thick, add a tiny bit more lemon juice (just half a teaspoon at a time) and stir until smooth. If it is too thin, add a little more powdered sugar (a tablespoon at a time) and stir until it reaches the right drizzling consistency.

Why did my muffins sink in the middle?

Muffins can sometimes sink if they are underbaked, if the baking soda is old and not active, or if the batter was over-mixed. Make sure your baking soda is fresh, follow the baking time guidelines, check for doneness with a toothpick, and be careful not to over-mix the batter.

Easy Lemon Pound Cake Muffins Recipe (So Moist!)

Description

These Lemon Pound Cake Muffins are wonderfully dense and incredibly moist, making them the ideal partner for your morning coffee or tea! A sweet and tangy lemon glaze finishes them off with a bright burst of flavor, creating an utterly irresistible treat!

Ingredients

For the Muffins

½ cup (120 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs (about 100 grams total), at room temperature
1 teaspoon (5 ml) vanilla extract
½ teaspoon (3 ml) lemon extract
1 ¾ cup (220 grams) all-purpose flour
½ teaspoon (3 grams) salt
¼ teaspoon (1 gram) baking soda
½ cup (120 grams) sour cream

For the Glaze

2 cups (250 grams) powdered sugar
3 tablespoons (50 ml) fresh lemon juice

Instructions

For the Muffins

Preheat your oven to 400°F (200°C).
Get a large mixing bowl and add the softened butter and granulated sugar. Beat these together until they are just combined.
Now add the large eggs, vanilla extract, and lemon extract to the same bowl. Continue beating the mixture until everything is well mixed.
In a separate bowl, stir together the all-purpose flour, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until everything is just combined. The batter will be quite thick.
Place paper muffin liners into a standard muffin tin. Spoon the batter into the lined cups, filling each one about three-quarters of the way full.
Bake the muffins for 20 to 22 minutes. You can test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.
Let the muffins cool slightly in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.

For the Glaze

In a small bowl, stir together the powdered sugar and fresh lemon juice until a smooth, thick glaze forms.
Once the muffins have cooled completely, drizzle the lemon glaze generously over the top of each one.

Nutrition

Serving Size: 1 muffin
Calories: 315 kcal
Sugar: 33.8 g
Sodium: 153.4 mg
Fat: 11.9 g
Carbohydrates: 48.9 g
Fiber: 0.5 g
Protein: 3.9 g
Cholesterol: 54.7 mg