Lemon Crumb Muffins

Another one from my big blue file of “recipes to try someday”, this one from the April and May 2008 edition of the “Taste of Home” magazine.  These are for my friend Jill’s wedding shower tomorrow morning.  They are topped with both streusel and glaze so I can’t imagine that they would be anything other than delicious!


6 cups flour

4 cups sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

8 eggs

2 cups sour cream

2 cups butter, melted

3 tablespoons grated lemon peel

2 tablespoons lemon juice


3/4 cup flour

3/4 cups sugar

1/4 cup cold butter


1/2 cup sugar

1/3 cup lemon juice

1  Combine flour, sugar, baking soda and salt in a large bowl.  In another bowl, whisk eggs, sour cream, butter, lemon peel and lemon juice.  Stir into dry ingredients just until moistened.  (A note from me, the batter will be really, really thick!)  Fill greased or paper lined muffin cups 3/4 full.

2  In a small bowl, combined flour and sugar for streusel; cut in butter until mixture resembles coarse crumbs.  (A pastry blender works really well here.)  Sprinkle over muffins.

3  Bake at 350 for 20 – 25 minutes or until a toothpick inserted in center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  In a small bowl, whisk together glaze ingredients then drizzle over warm muffins.

Yield:  40 muffins (I halved the recipe and got 24 muffins)

2 thoughts on “Lemon Crumb Muffins

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