Lemon Crumb Muffins
Start your morning off right with this delicious lemon crumb muffin breakfast recipe!
Prep time: 25 mins
Bake time: 20 mins
Total time: 45 mins
Yields 40 muffins
– 6 cups all-purpose flour
– 4 cups sugar
– 3/4 tsp. baking soda
– 3/4 tsp. salt
– 8 large eggs, room temperature
– 2 cups sour cream
– 2 cups butter, melted
– 3 tbsps. grated lemon zest
– 2 tbsps. lemon juice
Topping:
– 3/4 cup all-purpose flour
– 3/4 cup sugar
– 1/4 cup cold butter, cubed
Glaze:
– 1/2 cup sugar
– 1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest 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 crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center 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. Serve warm.
