Lemon Crumb Muffins Recipe recipe

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Ingredients

6 cups all-purpose flour
4 cups white sugar
¾ teaspoon baking soda
¾ teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup all-purpose flour
¾ cup white sugar
¼ cup cubed cold butter

Nutrition Info

299.6 calories
carbohydrate: 40.6 g
cholesterol: 69.7 mg
fat: 14 g
fiber: 0.6 g
protein: 3.9 g
saturatedFat: 8.4 g
servingSize: -
sodium: 161.3 mg
sugar: 23.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

40 muffins

Recipe Note

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).

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