Lemon Crumb Muffins Recipe

Lemon Crumb Muffins Recipe

22
Cindi 1

"This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs)."

Ingredients

1 h 5 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.

Reviews

22
  1. 24 Ratings

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Most helpful

I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2...

Most helpful critical

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 t...

I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2...

This recipe was originally published in Taste of Home and I noticed that it leaves out the most vital step of the whole muffin experience! There is supposed to be a Lemon Juice/Sugar syrup that ...

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 t...

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 su...

I also scaled down the recipe to make 10 muffins. I didn't change a thing other than drizzling a little simple glaze (made with granulated sugar and lemon juice) over the tops while they were s...

So, so delicious. I scaled the recipe to 10 servings and followed exact, other than adding dried lemon peel to the crumb topping. Excellent texture and just perfect lemon flavor! Convect baked a...

I think there were aspects of this muffin that I really liked, but, it would need a little tweaking to the recipe to work for me. I prepared exactly as the recipe stated, except I added a litt...

I made half of the recipe and wish I had made the whole thing! Not a light muffin, a yummy, rich, heavy piece of deliciousness! Can't wait to make them again.

yummy! but the serving size must refer to small muffins. using large/jumbo cupcake liners, when i halved this recipe I only got 12 muffins out of it. tasty! I increased the heat to 425 degrees...