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Lemon Crumb Muffins

 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

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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.
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.