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Glazed Lemon Muffins

 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.
Nutritional 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.