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Lemon: Lemon Crumb Muffins

Source of Recipe

TOH - Claudette Brownlee


Recipe Introduction

This recipe make 40 muffins. Of course, you could freeze them!

List of Ingredients

6 cups all-purpose flour
4 cups Domino® or C&H® Granulated Pure Cane Sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

TOPPING:
3/4 cup all-purpose flour
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup cold butter

GLAZE:
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1/3 cup lemon juice




Recipe

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 a 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.