Decadent dessert: lemon pound cake muffins

June 30, 2015

Tea bags are bundles offlavourin your cupboard. Here, tea imparts a distinctiveflavourto muffins whilegivingthem a unique look in the form of tea specks in the pale yellow crumb.

Decadent dessert: lemon pound cake muffins

Prep time 15 min

Cook time 15 min

Makes 12


  • 115 g (1/2 c/1 stick) unsalted butter, softened
  • 200 g (1 c) sugar
  • 3 eggs, at room temperature
  • 5 ml (1 tsp) lemon extract
  • 10 ml (2 tsp) grated lemon peel
  • 260 g (2 c) cake flour
  • 2 English breakfast or Earl Grey tea bags, cut open
  • 5 ml (1 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 50 ml (1/4 c) milkGlaze
  • 130 g (1 c) confectioners' sugar
  • 22 ml (4 1/2 tsp) lemon juice
  1. Preheat the oven to 190°C (375°F). Line 12 muffin cups with aluminum or paper liners.
  2. For muffins, combine the butter and sugar in a medium bowl and beat with an electric mixer on high speed until light and fluffy. Beat in the eggs one at a time, ­stopping to scrape down the sides of the bowl in between additions. Beat in the lemon extract and lemon peel.
  3. In a large bowl, combine the flour, tea from the bags, baking soda and salt; mix well. Decrease the speed to low and beat in the flour mixture alternately with the milk in two additions, until just moistened. Spoon the batter into the muffin cups.
  4. Bake until a toothpick inserted into the centre of a muffin comes out with a few moist crumbs, 15 to 17 minutes. Cool the muffins in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and cool on the wire rack five minutes longer.
  5. Meanwhile, for glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. With a spoon, drizzle the glaze over the muffins and let stand at least five minutes to allow the glaze to set before serving.

One more notch!

Add another layer of flavour by substituting orange juice for the lemon juice in the glaze, and add in two millilitres (1/2 teaspoon) grated orange peel.


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