Name: Lemon Raspberry Pound Cake Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 cup butter (softened); 1 cup sugar; 2 eggs; 1 cup sour cream; 1 tsp vanilla extract; 1 tsp lemon extract; 1 tbsp lemon zest; 2 cups all purpose flour; 1/2 tsp salt; 1/4 tsp baking soda; 12 tsp raspberry jam (seedless); 2 cups powdered sugar; 3 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp raspberry jam (seedless)

Recipe Print Comments

I absolutely love these muffins. Their texture is perfect – they are super dense but incredibly moist. The combination of zesty lemon and sweet raspberry gives them the perfect flavor.

Dense and moist lemon raspberry pound cake muffins.

These muffins are sweet enough for dessert, but hearty enough to serve as a breakfast muffin with a great cuppa joe.

Lemon Raspberry Pound Cake Muffins

I absolutely love these muffins. Their texture is perfect – they are super dense but incredibly moist. The combination of zesty lemon and sweet raspberry gives them the perfect flavor.

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Course: Baking, Breakfast

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: servings

Calories: 298kcal

Author: Ben Rayl

Ingredients

for the muffins:

½ cup butter - softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
2 cups all purpose flour
½ teaspoon salt
¼ teaspoon baking soda
12 teaspoon raspberry jam - seedless

for the glaze:

2 cups powdered sugar
3 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon raspberry jam - seedless

Instructions

for the muffins:

Preheat the oven to 400 F and grease or line a 12 cup muffin tin, or 6 cup jumbo muffin tin.
Use an electric mixer to cream the butter and sugar together in a large mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well after each one. Beat in the sour cream, vanilla, lemon extract and lemon zest.
In a separate bowl, mix the flour, salt and baking soda together then add to the wet mixture and mix until just combined.
Fill each muffin tin about ¼ full, then drop 1 teaspoon raspberry jam in the center (2 teaspoon per muffin if using a jumbo muffin tin). Cover with the remaining batter, dividing it equally.
Bake for about 18 - 20 minutes (about 7 minutes longer if making larger muffins), or until a toothpick test comes back clean.

for the glaze:

Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest and raspberry jam and mix until combined.
Put a dollop of icing on each warm muffin, and smooth it with the back of a spoon.
Serve warm.