Lemon Pound Cake Muffins
If you want to add more lacto ovo vegetarian recipes to your recipe box, Lemon Pound Cake Muffins might be a recipe you should try. This recipe serves 12 and costs 37 cents per serving. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 307 calories. If you have sour cream, flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe is liked by 1542 foodies and cooks. It works well as a morn meal. It is brought to you by Recipe Girl. With a spoonacular score of 16%, this dish is not so excellent. Try Lemon Pound Cake Muffins, Lemon Coconut Pound Cake Muffins, and Orange Pound Cake Muffins for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 teaspoon baking soda
1/2 cup butter, softened
2 large eggs
1 3/4 cups all-purpose flour
1 cup white granulated sugar
1/2 teaspoon lemon extract
3 Tablespoons fresh lemon juice
2 cups powdered sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
Equipment:
muffin liners
oven
whisk
bowl
hand mixer
mixing bowl
toothpicks
frying pan
baking sheet
wire rack
Cooking instruction summary:
1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).2. In a small bowl, whisk together flour, salt and baking soda; set aside.3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).
Step by step:
1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).
2. In a small bowl, whisk together flour, salt and baking soda; set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together.
4. Add eggs and extracts and beat well.
5. Add in half of the sour cream.
6. Mix and then add in half of the flour mixture.
7. Add remaining sour cream, mix and then add in the rest of the flour.
8. Mix just until incorporated (don't over mix).
9. Fill cupcake papers or greased muffin cups 3/4 full.
10. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.
11. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins.
12. Let glaze set up and serve warm (also good when cooled).
Nutrition Information:
