MUFFINS, Lemon Crumb Muffins
I REALLY LIKED THE MUFFIN W/O THE LEMON GLAZE -- Taste of Home.com -- "I love to have the dough for these muffins ready & waiting in the fridge when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking." -- SERVINGS: 40 -- Prep: 25 min. Bake: 20 min./batch **(sm.muffins, bake abt. 10-15 mins.) **
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 40
bread
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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
- 2 cups sour cream
- 3 tablespoons grated lemon peel
- 6 cups all-purpose flour
- 2 cups butter, melted
- 1/4 cup cold butter
- 2 cups butter melted
- Carbohydrate 17.4087166536817 g
- Cholesterol 65.2451875365179 mg
- Fat 24.4320499069582 g
- Fiber 0.624157402833664 g
- Protein 3.40381092695085 g
- Saturated Fat 15.361851424737 g
- Serving Size 1 1 muffin (103g)
- Sodium 7777.59219351106 mg
- Sugar 16.7845592508481 g
- Trans Fat 1.74093346366076 g
- Calories 300 calories
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.
