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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Offer these at Christmas— and watch folks come back for more! The topping and glaze complement the lemony muffin. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1/4 cup cold butter, cubed |
muffins: |
1-1/2 cups butter, softened |
3 cups sugar |
6 eggs |
1-1/2 cups (12 ounces) sour cream |
3 tablespoons lemon juice |
2 tablespoons grated lemon peel |
4-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
glaze: |
3/4 cup confectioners' sugar |
1/3 cup lemon juice |
Directions:
1. In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and peel. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened.
3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes before removing to wire racks.
4. Combine glaze ingredients; drizzle over muffins. Serve warm. Yield: about 2 dozen.
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