I am always looking for lemon recipes, and these muffins from Taste of Home magazine did not disappoint. I love anything with a crumb or streusel topping just about as much as I love lemon, so this is a match made in Heaven.
I do recommend you use paper muffin cups with these, otherwise the sides tend to get too brown and crispy. Also, be really careful not to over-bake them because they can get dry.
I have altered the original recipe somewhat to suit my own tastes.. I increased the amount of lemon zest and I thought the topping needed more butter than it originally called for.
Lemon Crumb Muffins
Yield ~20 muffins
3 cups flour
2 cups sugar
1/2 tsp. baking soda
1/4 tsp salt
4 eggs
1 cup sour cream
1 cup butter, melted
2 tsp. lemon zest
1 TB lemon juice
Streusel Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
Preheat oven to 350-F. Line a 12-muffin tin with paper cups. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, melted butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill muffin cups about 3/4 full (leaving room for topping).
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. You might need to rub it in a bit with your fingers. Sprinkle over muffins.
Bake for ~20 min. or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks too cool.
Happy Baking!
