Lemon Crumb Muffins

Colorado Lauralee's Note:

Found in the Taste of Home April/May 2008 magazine. Recipe sent in by Claudette Brownlee & saved here for safe keeping.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 40 muffins

• 6 cups all-purpose flour
• 4 cups sugar
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 8 eggs
• 2 cups sour cream
• 2 cups butter , melted
• 3 tablespoons grated lemon peel
• 2 tablespoons lemon juice
• ¾ cup all-purpose flour
• ¾ cup sugar
• ¼ cup cold butter
• ½ cup sugar
• 1⁄3; cup lemon juice

Directions:

1. In a large bowl, combine (6 C.) flour, (4 cups)sugar, baking soda and salt.
2. In another bowl, whisk the eggs, sour cream, (2 cups) melted butter, lemon peel and (2 T.) lemon juice.
3. Stir into dry ingredients just until moistened.
4. Fill greased or paper-lined muffin cups three-forths full.
5. In a small bowl, combine flour and sugar; cut in (1/4 C,) cold butter until mixture resembles coarse crumbs.
6. Sprinkle over batter.
7. Bake at 350* for 20-25 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pans to wire racks.
9. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.