Wednesday, December 30, 2009
Lemon Crumb Muffins
Here I am about to go out of town in just a few minutes, and instead of packing the car I am posting a recipe?! These are so amazingly good that I felt like I simply HAD to share them before leaving!!! :-)
OK, so when I first found this recipe I was weirded out by the fact that it makes 40 muffins...I mean who in the world needs 40 muffins, right?! But then I halved the recipe and made them. And now I'm actually disappointed that I didn't make all 40!
I think these have very quickly become my MOST FAVORITE muffin of all time!
They are very light and have a very mild flavor (not really lemony at all!), but so amazing! The butter gives them a neat texture and the crumb topping on top adds a little crisp crunch. AWESOME!
***I tried adding lots of blueberries and that made them even better!!!!!!!
These are from Taste of Home's website.
6 cups all-purpose flour
4 cups sugar (still tastes sweet using 3 cups!)
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs (I used Ener-G Egg Replacer and yogurt for ours b/c of allergies)
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
frozen blueberries, optional
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
1/2 cup sugar
1/3 cup lemon juice
1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
2. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.