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Lemon Crumb Muffins Recipe
Lemon Crumb Muffins Recipe photo by Taste of Home
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Lemon Crumb Muffins Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch
MAKES: 40 servings

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

Nutritional Facts

1 each: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein .

Directions

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


Reviews for Lemon Crumb Muffins

AVERAGE RATING
(61)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (8)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
naydan 252209
Reviewed Aug. 4, 2016

"These were delicious and easy to make! Next time, I may add a little lemon extract to boost the lemon flavor."

MY REVIEW
key-ko 248281
Reviewed May. 16, 2016

"I made half , turned out easy and look cute, I like it !"

MY REVIEW
tracyatkins 228154
Reviewed Jun. 18, 2015

"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."

MY REVIEW
slfish68 227929
Reviewed Jun. 14, 2015

"I liked the topping, very delicious."

MY REVIEW
niccijane 225964
Reviewed May. 6, 2015

"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...."

MY REVIEW
lynn in ma 222744
Reviewed Mar. 14, 2015

"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."

MY REVIEW
deannasnz 172532
Reviewed Nov. 6, 2014

"Very good recipe."

MY REVIEW
JenniSchulzDC 100975
Reviewed Aug. 25, 2014

"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."

MY REVIEW
Grammy Debbie 209869
Reviewed Jul. 22, 2014

"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."

MY REVIEW
smile_e2003 87938
Reviewed Jun. 11, 2014

"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."

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