Scrumptious Lemon Crumb Muffins

Sue Smith

By
@Suesmithbaker

Enjoyed these at the Pine Tree Barn in Wooster, OH, and had to share this incredibly wonderful recipe for Lemon Crumb Muffins!


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Rating:

Comments:

Serves:

24-30

Prep:

30 Min

Cook:

20 Min

Ingredients

LEMON MUFFINS

2 c
butter (melted)
2 c
sour cream
8
eggs
2 Tbsp
lemon juice
5
fresh lemons
4 c
sugar
6 c
flour (they use softex pastry flour)
3/4 tsp
baking soda
3/4 tsp
salt

STRUESEL

1 1/4 c
sugar
1 1/4 c
flour
1/3 c
softened butter

LEMON GLAZE

1/2 c
sugar
1/3 c
lemon juice

Directions Step-By-Step

1
Lemon Crumb Muffins - Sift all dry ingredients together.
2
Grate the rind of five lemons, set the lemons aside.
3
Whisk eggs and add sour cream, butter, lemon juice and whisk until smooth.
4
Fold in lemon rind.
5
Fold all dry ingredients into the egg mixture and blend well.
6
Struesel - Sift sugar and flour together. Add softened butter and work into dry ingredients until smooth.
7
Lemon Glaze - Sift together until all of the sugar is dissolved.
8
Preheat oven to 350. Spray muffin tins and fill with lemon muffin batter. Top with 1 T struesel. Bake at 350 for 18-20 minutes. (325 for convection oven). Poke muffins several times with a toothpick, drizzle top with 1/2 tsp. lemon glaze. Remove from muffin tin, and store in airtight container. Yield: 24-30 muffins. Note: Batter can be kept up to one week in refrigerator.

About this Recipe

Course/Dish: Other Breakfast