Lemon Crumb Muffins

Breads/Muffins/Coffee Cake/Scones


6 C. all-purpose flour
4 C. sugar
3/4 tsp. baking powder
3/4 tsp. salt
8 eggs
2 C. (16 oz.) sour cream
2 C. butter, melted
3 T. grated lemon peel
2 T. lemon juice

3/4 C. flour
3/4 C. sugar
1/4 C. cold butter, cubed

1/2 C. sugar
1/3 C. lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. Yield: 40 muffins.

Topping: In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350F for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Glaze: In a small bowl, whisk glaze ingredients; drizzle over warm muffins. A mild lemon flavor muffin great recipe to feed the masses.

Go Back