Lemon Crumb Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 40
- 3/4 teaspoon baking soda
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup lemon juice
- 8 eggs
- 2 tablespoons lemon juice
- glaze:
- 1/2 cup sugar
- topping:
- 3/4 cup sugar
- 4 cups sugar
- 3 tablespoons grated lemon peel
- 1/4 cup cold butter cubed
- 6 cups all-purpose flour
- 2 cups butter melted
- 2 cups (16 ounces) sour cream
- Carbohydrate 17.0345116533711 g
- Cholesterol 37.5864375336743 mg
- Fat 14.2316199060833 g
- Fiber 0.624157402833664 g
- Protein 3.05418592673649 g
- Saturated Fat 8.91297992419233 g
- Serving Size 1 1 serving (83g)
- Sodium 7708.96794350807 mg
- Sugar 16.4103542505375 g
- Trans Fat 1.0460169636157 g
- Calories 207 calories
Directions 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 350degrees 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. Yield: 40 muffins. Originally published as Lemon Crumb Muffins in Taste of Home April/May 2008, p41 Nutritional Facts 1 muffin equals 308 calories, 13 g fat (8 g saturated fat), 77 mg cholesterol, 159 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
