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Lemon Crumb Muffins

 
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Tangy and delicious, a perfect summer breakfast! This recipe makes 20 muffins.

Yield

10

servings

Prep

15

min

Cook

20

min

Ready

35

min

 

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.

 

* not incl. in nutrient facts

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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?

 

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