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Ingredients
| pastry flour: 6 cups |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| lemons: 5 (fresh) |
| eggs: 8 |
| sour cream: 2 cups |
| salted butter: 2 cups (melted) |
| lemon juice: 3 Tbl |
| granulated sugar: 3 3/4 cups |
| granulated sugar: 1 1/4 cups |
| all-purpose flour (unsifted): 1 1/4 cups |
| salted butter: 1/3 cup (softened) |
| granulated sugar: 1/2 cup |
| lemon juice: 1/3 cup |
Scarlet's Lemon Crumb Muffins
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
50 serving(s)
Tags
- To make muffins: Sift flour, baking soda and salt together.
- Grate the rind of 5 lemons; set the juice aside.
- Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
- Fold in the lemon rind.
- Fold flour mixture and sugar into the egg mixture.
- Blend well.
- To make streusel:.
- Sift sugar and flour together.
- Add softened butter, work into dry ingredients until smooth; set aside.
- To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
- Spray muffin tins.
- Fill with lemon muffin batter.
- Top each muffin with streusel.
- Bake at 350 degrees Fahrenheit for 18-20 minutes.
- Poke muffins with a toothpick to make sure they are done.
- Drizzle top with lemon glaze.
- Remove from muffin tin and store in airtight container.
- Note: Batter can be kept in fridge for up to 1 week.