Tuesday, March 24, 2015

Lemon Crumb Muffins

I have loved Taste of Home  magazine for a long time. Real recipes made in real homes. This recipe makes a bunch of muffins! The recipe says it yields 40 muffins and I doubled it to make plenty to share and we had LOTS of muffins to share, which made LOTS of people happy. Soft and lemony.

Lemon Crumb Muffins
6 c. flour
4 c. sugar
3/4 t. baking soda
3/4 t. salt
8 eggs
2 c. (16 oz.) sour cream
2 c. butter, melted
3 T. grated lemon peel
2 T. lemon juice
3/4 c. flour
3/4 c. sugar
1/4 c. cold butter, cubed
1/2 c. sugar
1/3 c. lemon juice

Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine 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 for 20-25 minutes or until a toothpick inserted near 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.