Lemon Crumb Muffins
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.
Nutrition Facts
Serving Size 176g (6.2 oz)Amount per Serving
Calories 66541% of calories from fat
% Daily Value *
Total Fat 30g
47%
Saturated Fat 18g
91%
Trans Fat
0g
Cholesterol 156mg
52%
Sodium 314mg
13%
Total Carbohydrate
31g
31%
Dietary Fiber 1g
5%
Sugars g
Protein
17g
Vitamin A 19%
•
Vitamin C 3%
Calcium 5%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?