I love to have the dough for these muffins ready and waiting in the refrigerator 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. —Claudette Brownlee, Kingfisher, Oklahoma
How To Make Lemon Crumb Muffins
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
1/2 cup sugar
1/3 cup lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest 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 inserted in 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.
Test Kitchen Tips
If you’re cooking for a smaller group, pop some muffins in the freezer for later or halve the recipe.
Calling all Key lime pie lovers: Use lime juice (both Key and regular work) and lime zest for a summery iteration of this tasty treat.
Feeling fancy? Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.