Breads and Muffins
Lemon Pound Cake Muffins
This one seems to be everybody’s favorite muffin. One bite and you will see why!
Servings: Makes 20 to 22 Muffins
- 4 lemons
- 2 cups sugar (plus ¾ cup for syrup)
- 3 cups flour
- 1 ½ teaspoon baking powder
- 3 eggs
- 1 ½ cups vegetable oil
- 1 ½ cups milk
Thoroughly zest the lemons with a fine grater and set aside the zest.
Juice the lemons and set aside the juice.
Preheat oven to 350 degrees Fahrenheit.
Sift the dry ingredients together (flour, baking powder, and two cups of the sugar).
In a separate large bowl, whisk the wet ingredients together (eggs, oil, milk).
Add the dry ingredients to the wet ingredients, stirring until just combined.
Sprinkle the lemon zest on top of the batter to keep the zest from clumping, then fold the zest into the batter.
Scoop or spoon the batter into a well-greased or sprayed muffin tin, using a #20 scoop or ¼ cup measuring cup to ensure uniform muffin sizes.
Bake until the top of the muffins springs back when lightly touched, or until a toothpick inserted into the center comes out clean (approximately 23-30 minutes).
While the muffins are baking, make the lemon syrup:
Mix together ½ cup lemon juice and ¾ cup sugar in a saucepan. If four lemons yield more or less than ½ cup of juice, adjust the amount of sugar to compensate (use 1.5 times the amount of sugar as juice).
Over medium heat, bring the lemon syrup to a simmer and continue simmering until the sugar is completely dissolved.
While the muffins are warm, use a toothpick to poke small holes through the top of each muffin to allow the syrup to soak in.
Spoon one tablespoon of syrup over each muffin.
Let the muffins cool for about 10 minutes before removing them from the pan.