Lemon Crumb Muffins Recipe

Lemon Crumb Muffins Recipe

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Cindi
Recipe by  Cindi

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

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Ingredients

Adjust Servings

Original recipe yields 40 muffins

Directions

  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.

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Reviews (13)

Rate This Recipe
LoriLouise
15

LoriLouise

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 lemons to the batter, I tasted the batter to make sure it had the tang of lemon before I was satisfied. I used the full recipe for the crumb topping, in other words doubled it for a halved recipe. When the muffins came out of the oven I drizzled a glaze of fresh squeezed lemon juice and powdered sugar over the top and in the crevices of the warm muffins, it made them even moister and more lemony. I will make this recipe over and over for my family and gifts for friends. If you love lemon you will love these changes.

ballet4ever
6

ballet4ever

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'll add some more lemon to it; the flavor was rather faint in the final product.

MOM4JESUSJMJ
3

MOM4JESUSJMJ

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 & lemon 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!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 14 g
  • 21%
  • Carbs
  • 40.6 g
  • 13%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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