Lemon Crumb Muffins

 

6 cups all-purpose flour

4 cups sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

8 eggs 

2 cups (16 ounces) sour cream

2 cups butter, melted

3 tablespoons grated lemon

2 tablespoons lemon juice

 

STREUSEL:                

3/4 cup all-purpose flour          

3/4 cup sugar

1/4 cup cold butter

GLAZE:

1/2 cup sugar

1/3 cup lemon juice      

                         

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 crum bs.

Sprinkle over batter.

Bake at 3500 for 20-25 minutes or until a tooth-pick 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.

            Taste Of Home