Lemon Crumb Muffins

Lemon Crumb Muffins
PREP: 25 min.| BAKE: 20 min./batch

I like to have the dough for these cake-like muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm from the oven.

6 cups all-purpose flour
4 cups 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

STREUSEL:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

GLAZE:
1/2 cup sugar
1/3 cup 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 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.
From: Claudette Brownlee
Kingfisher, Oklahoma

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