scrumptious lemon crumb muffins

Name: Scrumptious Lemon Crumb Muffins
Prep time: 30 min
Cook time: 20 min
Yield: 24
Ingredients: ## LEMON MUFFINS; 2 cup(s) butter (melted); 2 cup(s) sour cream; 8 - eggs; 2 tablespoon(s) lemon juice; 5 - fresh lemons; 4 cup(s) sugar; 6 cup(s) flour (they use softex pastry flour); 3/4 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; ## STRUESEL; 1 1/4 cup(s) sugar; 1 1/4 cup(s) flour; 1/3 cup(s) softened butter; ## LEMON GLAZE; 1/2 cup(s) sugar; 1/3 cup(s) lemon juice

(2 RATINGS)

183 Pinches 1 Photo

Sue Smith

Ontario, OH

Updated on Mar 15, 2012

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

Rate

prep time 30 Min

cook time 20 Min

method ---

yield 24-30 serving(s)

Ingredients

LEMON MUFFINS
2 cups butter (melted)
2 cups sour cream
8 - eggs
2 tablespoons lemon juice
5 - fresh lemons
4 cups sugar
6 cups flour (they use softex pastry flour)
3/4 teaspoon baking soda
3/4 teaspoon salt
STRUESEL
1 1/4 cups sugar
1 1/4 cups flour
1/3 cup softened butter
LEMON GLAZE
1/2 cup sugar
1/3 cup lemon juice

How To Make scrumptious lemon crumb muffins

Step 1

Lemon Crumb Muffins - Sift all dry ingredients together.

Step 2

Grate the rind of five lemons, set the lemons aside.
Step 3

Whisk eggs and add sour cream, butter, lemon juice and whisk until smooth.
Step 4

Fold in lemon rind.
Step 5

Fold all dry ingredients into the egg mixture and blend well.
Step 6

Struesel - Sift sugar and flour together. Add softened butter and work into dry ingredients until smooth.
Step 7

Lemon Glaze - Sift together until all of the sugar is dissolved.
Step 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.
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