GLAZED LEMON-CRUMB MUFFINS

Glazed Lemon-Crumb Muffins image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 17

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter or regular butter, melted
4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups sour cream
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla
3/4 cup powdered sugar
5 teaspoons fresh lemon juice

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

Nutrition Facts : Calories 760, Carbohydrate 101 g, Cholesterol 110 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Muffin, Sodium 480 mg, Sugar 59 g, TransFat 1/2 g