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Glazed Lemon Muffins Recipe

Offer these at Christmas— and watch folks come back for more! The topping and glaze complement the lemony muffin.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:24 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup cold butter or margarine
  • MUFFINS:
  • 1-1/2 cups butter or margarine, 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

  • 1. In a bowl, combine flour and sugar. Cut in butter until crumbly; set aside. For muffins, cream butter and sugar in a mixing bowl. Beat in eggs, sour cream, lemon juice and peel. Combine flour, baking soda and salt; stir into creamed mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until muffins test done. Cool in pans for 5 minutes before removing to wire racks. Combine glaze ingredients; drizzle over muffins. Yield: about 2 dozen.

Nutritional Facts

1 each: 441 calories, 17g fat (10g saturated fat), 99mg cholesterol, 235mg sodium, 66g carbohydrate (41g sugars, 1g fiber), 5g protein.

Reviews for Glazed Lemon Muffins

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MY REVIEW
dozer77
Reviewed Aug. 24, 2012

"Very lemoney and delicious, however it made way more then the recipe says. I used regular sized muffin tins.. two. I still had enough to make six more plus one dozen mini muffins..The struesle topping is way too much. I saved the rest in the frig. for another time.I didn't make the glaze. I didn't feel it needed it with the struesle topping.. All in all, the were wonderful tasteing."

MY REVIEW
love2beMom
Reviewed Feb. 9, 2012

"These are delicious! My toddlers & husband devoured them. I halved the recipe & used a mini muffin tin - and the batter made 48 mini muffins. I only made 1/3 of the crumb topping, and that was more than enough. I also substituted 6 oz of fairly thick strawberry yogurt instead of the sour cream. Like I said - delicious!"

MY REVIEW
goneabroad71
Reviewed Jul. 7, 2010

"My family absolutely loves these moist, lemony muffins -- they are my 15 year old son's favorite Sunday morning breakfast."

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