Lemon Crumb Muffins

By apachefreight

Ingredients

• Topping:
• 6 cups all-purpose flour
• 4 cups Domino or C&H Granulated Pure Cane Sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 8 eggs
• 2 cup (16 ounce) sour cream
• 2 cups butter, melted
• 3 tablespoons grated lemon peel
• 2 tablespoons lemon juice
• 3/4 cup all-purpose flour
• 3/4 cup Domino or C&H Granulated Pure Cane Sugar
• 1/4 cup cold butter
• Glaze:
• 1/2 cup Domino or C&H Granulated Pure Cane Sugar
• 1/3 cup lemon juice

Preparation

Step 1

1. 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 moistened. Fill greased or paper-lined muffin cups three-fouths full.

2. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

3. 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. 40 muffins.