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Ingredients
| all-purpose flour (unsifted): 6 cups |
| granulated sugar: 4 cups |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| eggs: 8 |
| sour cream: 2 cups |
| salted butter: 2 cups (melted) |
| lemon peel: 3 Tbl |
| lemon juice: 2 Tbl |
| all-purpose flour (unsifted): 3/4 cup |
| granulated sugar: 3/4 cup |
| salted butter: 1/4 cup (cold) |
| granulated sugar: 1/2 cup |
| lemon juice: 1/3 cup |
Lemon Crumb Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
40 serving(s)
Tags
- In a large bowl, combine (6 C.) flour, (4 cups)sugar, baking soda and salt.
- In another bowl, whisk the eggs, sour cream, (2 cups) melted butter, lemon peel and (2 T.) lemon juice.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups three-forths full.
- In a small bowl, combine flour and sugar; cut in (1/4 C,) cold butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake at 350* for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
- In a small bowl, whisk glaze ingredients; drizzle over warm muffins.