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Lemon Crumb Muffins

"I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking." —Claudette Brownlee, Kingfisher, Oklahoma

40 ServingsPrep: 25 min. Bake: 20 min./batch

Ingredients

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Directions

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 three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture
resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near

2 of 2

Lemon Crumb Muffins (continued)

Directions (continued)

the center 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. Serve warm. Yield: 40 muffins.

Nutrition Facts: 1 muffin equals 308 calories, 13 g fat (8 g saturated fat), 77 mg cholesterol, 159 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.