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Lemon Crumb Muffins


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  • Topping (may need to be halved for better amount):
  • 1/2 tsp. salt
  • 3 cups sugar
  • 1/2 tsp. baking soda
  • 4 1/2 cups flour
  • 1 1/2 cups butter
  • 6 eggs
  • 1 1/2 cups sour cream
  • 2 Tbs. + 2 tsp. fresh lemon juice
  • Grated rind of 4 lemons
  • 3/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 3 cups cake or pastry flour
  • 3 cups sugar
  • 1 About 1 stick butter, melted



Step 1

Make a streusel topping by sifting together pastry flour and sugar. Drizzle in enough melted butter to make crumbs the consistency of cornmeal. Set aside.

In a large bowl, sift together salt, baking soda, sugar, and flour. Add butter and blend with fork until mixture looks like coarse crumbs. In another bowl, beat eggs, then add sour cream, lemon juice, and rind. Add to flour mixture and mix. Spray muffin tins with Pam, then fill each tin 3/4 full. Cover with streusel topping, and bake at 350 for 20 minutes. Remove from oven and allow to cool. Prepare glaze by mixing lemon juice and sugar. With a toothpick, punch 6-8 holes around crown of each muffin; generously spoon glaze over the top.


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