Lemon Crumb Muffins Recipe2 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr 5 min
“This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).” - by Cindi
Original recipe yields 40 muffins
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
- 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.
- 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.
- 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.
Amount Per Serving (40 total)
- 300 cal
- 14 g
- 40.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I made these today & they are amazing! I did make a few changes: I used French Vanilla yogurt instead of sour cream and also added lemon extract. For the topping, I mixed brown sugar, white sugar & ..." See morelemon zest then sprinkled that on top before baking. From this recipe, I made 24 mini muffins, 12 regular sized muffins then, with the leftover batter, I added frozen blueberries & made 2 lemon blueberry loaves! YUM!"
"The muffins had a great base and they came out wonderfully, but I don't find them to be that phenomenal. Without the crumb topping they would have been very boring. If I ever make them again I think I..." See more'll add some more lemon to it; the flavor was rather faint in the final product."
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