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Glazed Lemon Muffins

Offer these at Christmas— and watch folks come back for more! The topping and glaze complement the lemony muffin.

24 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1/4 cup cold butter, cubed
MUFFINS:
1-1/2 cups butter, softened
3 cups sugar
6 eggs
1-1/2 cups (12 ounces) sour cream
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
3/4 cup confectioners' sugar
1/3 cup lemon juice

Directions

In a large bowl, combine flour and sugar. Cut in butter until
crumbly; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs. Beat in the sour cream, lemon juice and peel. Combine the
flour, baking soda and salt; gradually add to creamed mixture just
until moistened.

2 of 2

Glazed Lemon Muffins (continued)

Directions (continued)

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle
with reserved crumb topping. Bake at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Cool in
pans for 5 minutes before removing to wire racks.
Combine glaze ingredients; drizzle over muffins. Serve warm.
Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 441 calories, 17 g fat (10 g saturated fat), 99 mg cholesterol, 235 mg sodium, 66 g carbohydrate, 1 g fiber, 5 g protein.