Lemon Crumb Muffins
|All purpose flour||6 Cup (96 tbs)|
|Sugar||4 Cup (64 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Sour cream||16 Ounce (2 Cups)|
|Butter||2 Cup (32 tbs), melted|
|Grated lemon peel||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cold butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
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.