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Lemon Crumb Muffins Exps Mcsmz17 40157 C01 06 2b 5

Lemon Crumb Muffins

TOTAL TIME: Prep: 25 min. Bake: 20 min./batch YIELD: 40 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 cakelike texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma

Ingredients

  • 6 cups all-purpose flour
  • 4 cups sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 large eggs, room temperature
  • 2 cups sour cream
  • 2 cups butter, melted
  • 3 tablespoons grated lemon zest
  • 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

  • 1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest 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 in 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.

Nutrition Facts

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

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