Lemon Crumb Muffins Recipe

5 53 63
Lemon Crumb Muffins Recipe
Lemon Crumb Muffins Recipe photo by Taste of Home
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Lemon Crumb Muffins Recipe

Read Reviews
5 53 63
Publisher Photo
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
Featured In: Top 10 Muffin Recipes
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 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 large 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.

Test Kitchen Tips
  • If you're cooking for a smaller group, pop some muffins in the freezer for later or halve the recipe.
  • Calling all Key lime pie lovers: Use lime juice (both Key and regular work) and lime zest for a summery iteration of this tasty treat.
  • Feeling fancy? Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.
  • Originally published as Lemon Crumb Muffins in Taste of Home April/May 2008, p41

    Nutritional Facts

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

    • 6 cups all-purpose flour
    • 4 cups sugar
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 8 large 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
    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.

    Test Kitchen Tips
  • If you're cooking for a smaller group, pop some muffins in the freezer for later or halve the recipe.
  • Calling all Key lime pie lovers: Use lime juice (both Key and regular work) and lime zest for a summery iteration of this tasty treat.
  • Feeling fancy? Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.
  • Originally published as Lemon Crumb Muffins in Taste of Home April/May 2008, p41

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    Reviews forLemon Crumb Muffins

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    MY REVIEW
    amsm User ID: 8302234 263860
    Reviewed Mar. 25, 2017

    "Yum!!! I enjoy lemon once in a while and these muffins hit the spot. I think my favorite part was the streusel topping with the glaze."

    MY REVIEW
    naydan User ID: 6879594 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 User ID: 2829787 248281
    Reviewed May. 16, 2016

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

    MY REVIEW
    tracyatkins User ID: 8420437 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 User ID: 3117428 227929
    Reviewed Jun. 14, 2015

    "I liked the topping, very delicious."

    MY REVIEW
    niccijane User ID: 8363829 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 User ID: 5510054 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 User ID: 6542477 172532
    Reviewed Nov. 6, 2014

    "Very good recipe."

    MY REVIEW
    JenniSchulzDC User ID: 7735283 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 User ID: 30612 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."

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