Lemon Crumb Muffins Recipe
- 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
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup cold butter, cubed
- 1/2 cup sugar
- 1/3 cup lemon juice
- 1. 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.
- 2. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- 3. 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.
1 each: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.
Reviews for Lemon Crumb Muffins
"These were delicious and easy to make! Next time, I may add a little lemon extract to boost the lemon flavor."
"I made half , turned out easy and look cute, I like it !"
"i just really wanted to let everybody know that I followed this recipe down to the last teaspoon. And let me just say, waaayy too many eggs! my whole kitchen smelled like eggs and the muffins were not good at all. I would say reduce eggs down to 6 or maybe 5. I was hoping for a yummy moist lemon muffin but instead I got an eggy, smelly gooey mess. very dissapointed."
"I liked the topping, very delicious."
"The recipe was great but instead of sour cream I used lemon curd....I didn't make the topping but I will do next time...."
"I also scaled down the recipe to make 10 muffins. Next time I may add a little lemon extract to the batter and some grated lemon zest to the glaze to make them a bit more lemony. All in all, these are very good muffins."
"Very good recipe."
"Made these for a church gathering. Everyone loved how moist and lemony they were. Followed recipe as shown, no tweaking. Just make sure not to over-cook or may become too dry."
"Excellent recipe. I, too, halved the recipe and got nine jumbo-sized muffins which were enjoyed at a breakfast I catered. I used plain yogurt since I was out of sour cream--excellent results."
"Absolutely delicious. The lemon flavor is just perfect and they were very moist. Cut the recipe in half for a smaller party and they came out great. Plan to make a full batch soon for a larger gathering."
"These muffins are FANTASTIC! So flavorful and moist. Not too dense either. Plus they have a very appealing appearance. Will definitely make them again."
"Very good! Made these as is but cut recipe in half. Next time I might try adding a teaspoon of lemon extract to the batter. Maybe even some poppyseed??? Still, really good as is."
"Since the recipe made 40 muffins, I halved it and it still made 24 full muffins. I also made this a day ahead of Easter. Though the recipe says to serve warm, they are absolutely wonderfully refreshing right out of the refrigerator. I followed the recipe and though I thought the glaze would initially be too sweet and lemony, it was actually perfect after it soaked in. Even for people who aren't fans of lemon desserts, this one is a pleaser."
"These are delicious! I did adjust a little. I did add 3/4 teaspoon real lemon extract to the batter after reading other reviews saying it wasn't lemony enough. Glad I did because I wishing had added a whole teaspoon. I also doubled the crumb topping as it didn't seem like much. I also added an additional 2 Tablespoons of cold butter to second oven batch of topping, because it was to thin and floury. Still should of added more butter. It wasn't the normal consistency of what crumb topping should be. I'm surprised no one mentioned it in other reviews. As the recipe is, the crumb topping just falls off when removing from pan.As for glaze.... I mixed regular sugar and lemon juice. I wasn't a fan, so I added approx 2cups of powdered sugar, 1/4 teaspoon vanilla,1/4 teaspoon lemon extract,2 Tablespoons butter and pinch of salt. Stirred well and heated about 20 seconds in microwave before drizzling on muffins.I got 63 muffins probably because I didn't put as much in each paper. Will be putting most in freezer. Good luck to you all. Hope this helps :)"
"Delicious, family & friends enjoyed them with afternoon tea."
"These are awesome. I halved the recipe, they are fantastic!"
"These muffins are awesome, and enough to give as gifts and to freeze... Thank You..."
"Made these for an Easter/Spring bake sale. Wonderful flavor. Well worth the steps involving making them from scratch, making topping AND glaze. I even added a teaspoon of lemon extract to the muffin batter. A big hit!"
"With a few of my own tweaks/touches, these muffins came out amazing! I made 12 regular size, 24 minis & 2 loaves which I added blueberries to before baking. Delicious!!!"
"Moist, sweet but not OVERLY sweet... absolutely scrumptious!"
"Super yummy with crisp crumb topping and high tops, nice and moist. But I thought it needed more lemon punch so I only gave it 4 stars! I want to make them again and add some lemon extract."
"Delicious. I used a square muffin tin 1st batch and filled almost full. Had to cook them longer. 2nd batch turned out better. Glazed some and left the rest unglazed since they ate sweet enough on their own."
"I make these with strawberry yogurt in place of the sour cream - and add a little more strawberry yogurt to the glaze. Fantastic (and a lot more healthy)! :)"
"Delicious! My family loves these muffins! :) I also occasionally leave off the glaze - but it does add a wonderful lemon tang!"
"Wonderful, even without the lemon & sugar syrup drizzled on top."
"Every time I've made these I've gotten requests for the recipe and they don't last long around my house, everyone fights over the last one! I do halve the recipe as 20 muffins is more than enough for us, but the flavor can't be beat!"
"The Best Lemon Muffin ever!!!"
"I loved these sweet, moist muffins! This recipe makes a huge batch, though. I found out that they keep in the freezer well and can be warmed up and enjoyed in a jiffy!"
"I halved the recipe and it turned out great!"
"My grandaughter loves lemon as do I... They're great!"
"These are great! Very moist and a just perfect taste!"
"So much fun to bake and eat! Everyone that has tried these have loved them! They are over all exclent"
"Yum! I skipped the glaze though, because they are sweet enough without it."
"These muffins were great. I made them as mini muffins so the struessel didn't turn out as pictured but they were still really good. Lemon is not usually my favorite but these were really good. My family has asked me to make them again."
"These are incredible, not too sweet, soft cake-like texture"
"These are excellent. I added poppy seeds to half of the batter."
"we found these to be heavy, a bit dry and lacking in flavor.."
"These are honestly the best muffins I've ever had!"
"I halved the ingredients because I have no need for 40 muffins. These taste very good, theyre very dense and the lemon adds a nice zing. Also I could really taste the sour cream which was kind of weird. The only negative I would say is that the crumbly topping albeit good was very messy when I was transferring these to a wire rack"
"Love these! They have the perfect amount of lemon."
"These are very good; thank you."
"These muffins were DELICIOUS!!! They were a little messy but it is worth it totally!!!! These are moist and wonderful! They aren't rich or anything either! This is definitely my favorite lemon recipe!"
"These muffins are delicious and so easy to make. I especially love the crumb topping. My favorite muffin so far!!!"
"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!"
"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."
"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?"
"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?"
"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."
"I would say-40 Muffins! Wow! What a great idea for the church coffee hour! or Perfect for a brunch party!"
"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."
"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!"
"These are really great muffins! A TOH favorite...."
"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."