Monday, May 5, 2008

Lemon Crumb Muffins

This recipe makes a huge batch so either be prepared to share with friends and neighbors. You can also store the batter in your refrigerator so you can make fresh ones each morning. These are really good and keep really well.

6 c. flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
3 tblsp. grated lemon peel
2 tblsp. lemon juice

3/4 c. flour
3/4 c. sugar
3/4 c. cold butter

1/2 c. sugar
1/3 c. lemon juice

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 flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until toothpick 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.

Yield: 40 muffins
From: Taste of Home Magazine

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