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Lemon Crumb Muffins Recipe

Lemon Crumb Muffins Recipe photo by Taste of Home

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"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

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Lemon Crumb Muffins Recipe

Prep: 25 min. Bake: 20 min./batch

Yield: 40 Servings

25 20 45

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 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.

Nutritional 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.

Originally published as Lemon Crumb Muffins in Taste of Home April/May 2008, p41

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Reviews for Lemon Crumb Muffins

Lemon Crumb Muffins

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Reviewed on May. 08, 2009 by dcli23

These muffins are delicious! My kids go crazy for the bright lemon flavor. These muffins freeze beautifully. It also tastes great with a little crystalized ginger chopped into the batter. Yummy!

Reviewed on May. 08, 2009 by Mattiep.

Oh my goodness! These muffins are wonderful. I just made them today for a fund raiser bake sale tomorrow (5/9/09) and I am very pleased with them. I only ate one but could easily eat more. The lemon glaze that you put on them after baking is what makes them amazing! If you like lemon, you will love these. Thanks for the recipe Claudette.

Pauline from upstate N.Y.

Reviewed on May. 05, 2009 by cfcarver

I agree - 40 muffins will be great for our Mother's Day Brunch at the library where I work! Are these muffins the regular size or the mini ones?

Reviewed on May. 02, 2009 by BEV325

IF when you make these muffins and ONLY want to make 6,HOW do you keep the remaining dough and How long can you keep it?

Reviewed on May. 01, 2009 by Bagfamily

I can hardly wait to make these muffins. Finally I can make more than 6 or 8 jumbo muffins without wondering what will happen if I double the recipe. More recipes like this, please.

Reviewed on May. 01, 2009 by Triciasmmom

I would say-40 Muffins! Wow! What a great idea for the church coffee hour! or Perfect for a brunch party!

Reviewed on May. 01, 2009 by speedyqltr

I've frozen many types of crumb cake/coffe cake muffins before, and they come out even more moist after they've defrosted........(if frozen in a zippered plastic bag with the excess air removed.) They freeze very nicely.

Reviewed on May. 01, 2009 by Malachite1957

Golly! 40 Muffins!? Who needs 40 muffins? Wonder how these freeze? If I make these, I will have to cut it to one third of the recipe!

Reviewed on Feb. 28, 2009 by mneff

These are really great muffins! A TOH favorite....

Reviewed on Jan. 15, 2009 by rottiedogs

These muffins are absolutely wonderful. I made them as Christmas gifts jumbo sized and they were a big hit. I made the recipe as is except I doubled the lemon juice to 4 tablespoons. Thank you for a really great recipe.

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