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Lemon Crumb Muffins

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Ingredients
  All purpose flour 6 Cup (96 tbs)
  Sugar 4 Cup (64 tbs)
  Baking soda 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Eggs 8
  Sour cream 16 Ounce (2 Cups)
  Butter 2 Cup (32 tbs), melted
  Grated lemon peel 3 Tablespoon
  Lemon juice 2 Tablespoon
For streusel
  All purpose flour 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cold butter 1⁄4 Cup (4 tbs)
For glaze
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
Directions

In a large bowl, combine the flour, sugar, baking soda and salt.
In another bowl, whisk 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 the 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 comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, whisk the glaze ingredients; drizzle over warm muffins.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon
Servings: 
29

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