Recipe by Cook4_6
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!
Top Review by Eloise Lepore
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!
- 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
Directions See How It's Made
- 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.