Scarlet's Lemon Crumb Muffins

So much work but oh so good. Just the right amount of lemon flavor and with the topping ... fantastic.

• Ready In: 1 hr 20 mins
• Yields: 40-60 muffins

Ingredients

• 6  cups  pastry flour
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 5  lemons, fresh
• 8  eggs
• 2  cups sour cream
• 2  cups butter, melted
• 3  tablespoons lemon juice
• 3 3⁄4 cups sugar

• Streusel

• 1 1⁄4 cups sugar
• 1 1⁄4 cups flour
• 1⁄3 cup butter, softened

• Glaze

• 1⁄2 cup sugar
• 1⁄3 cup lemon juice

Directions

1. To make muffins: Sift flour, baking soda and salt together.
2. Grate the rind of 5 lemons; set the juice aside.
3. Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
4. Fold in the lemon rind.
5. Fold flour mixture and sugar into the egg mixture.
6. Blend well.
7. To make streusel:
8. Sift sugar and flour together.
9. Add softened butter, work into dry ingredients until smooth; set aside.
10. To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
11. Spray muffin tins.
12. Fill with lemon muffin batter.
13. Top each muffin with streusel.
14. Bake at 350 degrees Fahrenheit for 18-20 minutes.
15. Poke muffins with a toothpick to make sure they are done.
16. Drizzle top with lemon glaze.
17. Remove from muffin tin and store in airtight container.
18. Note: Batter can be kept in fridge for up to 1 week.