Shelly's Recipe

LEMON CRUMB MUFFINS

Category: Muffins

Batter
2 cup butter, melted
4 cup sugar
2 cup sour cream
6 cup flour
8 eggs
3/4 tsp baking soda
2 tbsp lemon juice
3/4 tsp salt
5 fresh lemons
Cooking spray

Preheat oven to 350. Sift dry ingredients together in a medium bowl. Grate rinds of lemons and set aside. In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon rinds into egg mixture. Fold all dry ingredients into egg mixture. Blend well. Spray muffin tins and fill with batter. Top each muffin with 1 tbsp streusel and bake for 18 to 20 minutes. Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with a scant 1/2 tsp lemon glaze.

Streusel
1 1/4 cup sugar
1 1/4 cup flour
1/3 cup butter, softened

Sift sugar and flour together. Add butter. Work into dry ingredients until crumbly.

Lemon Glaze
1/2 cup sugar
1/3 cup lemon juice
Stir together until all of the sugar is dissolved.

NOTE: Batter can be kept up to 1 week in the refrigerator.