Prep 40 mins
Cook 20 mins
In my home town we have a beautiful Christmas Tree Farm that has a small cafe that overlooks the farm and a lake. It has breath-taking views and a breath-taking muffins and pies. This recipe was printed in a local paper in 1991 and continues to be a favorite! It is worth the effort!
- 1 1⁄4 cups pastry flour
- 1 1⁄4 cups sugar
- 1⁄3 cup softened butter
- 3⁄4 teaspoon salt
- 4 cups sugar
- 3⁄4 teaspoon baking soda
- 6 cups flour (They use Softex Pastry Flour)
- 2 cups butter, melted
- 8 eggs
- 2 cups sour cream
- 2 tablespoons lemon juice
- 5 lemons
- 1⁄2 cup sugar
- 1⁄3 cup lemon juice
- Preheat oven to 350 degrees.
- To make the batter, sift all the dry ingredients together.
- Grate the rind of 5 lemons, set the lemons aside.
- Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth.
- Fold in the lemon rind.
- Fold all dry ingredients into the egg mixture. Blend well.
- Spray muffin tins and fill with batter.
- To make the streusel, sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yield is 2 1/2 cups.
- Top each muffin with 1 Tablespoon of streusel and bake for 18-20 minutes.
- Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved.
- When the muffins come out of the oven, immediately poke each several times with a toothpick. Drizzle the top of each muffin with a scant 1/2 teaspoons of the lemon glaze.
- ***Batter can be kept up to 1 week in the refrigerator.
THE BEST EVER! I thought I had lost my printed copy of the recipe and I spent hours looking for it. I even went so far as to go to the Apple Store so they could help me search my history. Yes they were that good!
What a muffin and what a taste! I was able to 1/4 the amount, and went on from there. So instead of 8 eggs, I used 1 egg...etc...etc....but either way, this is a darn great recipe. I followed this pretty closely, using Low Fat Sour cream, cake flour, and orange juice for the lemon juice. The rest of the ingredients just quartered. For me, the time in the oven was exactly 19-20 minutes with the tops just started to crackle a bit, and the topping just perfect. Let them sit to cool, stuck the holes and then used the icing. Really, really wonderful, and I froze some to use during the week. Thank you for posting such a delicious treat, Cooks! Made for *Please Review My Recipe* Fall 2008.