Lemon Crumb Muffins Recipe |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 40 |
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This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs). Ingredients:
6 cups all-purpose flour |
4 cups white sugar |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
8 eggs |
2 cups sour cream |
2 cups butter, melted |
3 tablespoons lemon zest |
2 tablespoons lemon juice |
3/4 cup all-purpose flour |
3/4 cup white sugar |
1/4 cup cubed cold butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
2. Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
3. Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
4. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.
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