LEMON CRUMB MUFFINS RECIPE

Lemon Crumb Muffins Recipe image

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).

Provided by Cindi Fortmann

Categories Bread Quick Bread Recipes Muffin Recipes

Time 1h5m

Yield 40

Number Of Ingredients 12

Ingredients

6 cups all-purpose flour
4 cups white sugar
¾ teaspoon baking soda
¾ teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup all-purpose flour
¾ cup white sugar
¼ cup cubed cold butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 40.6 g, Cholesterol 69.7 mg, Fat 14 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8.4 g, Sodium 161.3 mg, Sugar 23.9 g