Lemon Crumb Muffins
53
Tangy and delicious, a perfect summer breakfast! This recipe makes 20 muffins.
Ingredients
| Muffins: | |||
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 3/8 | teaspoon |
baking soda
|
* |
| 3/8 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
butter
melted |
|
| 1 ½ | tablespoons |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| Topping: | |||
| ¾ | cup |
sugar
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
butter
cold and cubed |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour or line 2 muffin tins with paper liners.
In a large bowl, combine flour, sugar, baking soda, and salt.
In another bowl, combine eggs, sour cream, melted butter, lemon peel and lemon juice.
Stir wet ingredients into dry, just until moist. Fill muffin cups ¾ full.
In a small bowl, make topping. Combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs. Sprinkle over muffin batter.
Bake for 20 to 25 minutes or until toothpick inserted near the center comes out clean.
Cool 5 minutes on wire rack and then remove muffins from the pans.
