Lemon Crumb Muffin Recipe

A Tasty recipe for lemon crumb muffins with a delicious glaze topping


6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoo nsalt
8 eggs
2 cups(16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

1/2 cup sugar
1/3 cup lemon juice


This is a large recipe yielding 40 muffins so its great for a large group or if you want to have some to freeze for lunches.

You can always cut the recipe in half if you want to make less.

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 at 350 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.