Lemon Pound Cake Muffins
Brighten your day with these irresistibly moist and fluffy Lemon Pound Cake Muffins, a delightful twist on the classic pound cake recipe. Bursting with fresh citrus flavor from zingy lemon juice and aromatic lemon zest, these muffins strike the perfect balance of sweet and tangy in every bite. Their tender crumb comes from a rich blend of butter, eggs, and milk, while a luscious lemon glaze adds a glossy, melt-in-your-mouth finish. Perfect for breakfast, brunch, or a light dessert, these muffins are as easy to make as they are to enjoy. Ready in just 35 minutes, they are a crowd-pleasing treat for lemon lovers and are best served fresh with a cup of tea or coffee for the ultimate indulgence.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 3 pieces large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 60 milliliters whole milk
- 60 milliliters freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 120 grams powdered sugar (for glaze)
- 2 tablespoons freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three batches, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing just until no streaks of flour remain.
Fold in the lemon zest and vanilla extract with a spatula, being careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
Once the muffins are completely cool, drizzle the glaze over the tops. Allow the glaze to set before serving.
Enjoy your Lemon Pound Cake Muffins with a cup of tea or coffee!
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 489.5 g | 178% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 322.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 250 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
