Lemon Crumb Muffins
I REALLY LIKED THE MUFFIN W/O THE LEMON GLAZE -- Taste of Home -- "I love to have the dough for these muffins ready & waiting in the fridge when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking." SERVINGS: 40 -- Prep: 25 min. Bake: 20 min./batch (sm.muffins, bake abt. 10-15 mins.)
I REALLY LIKED THE MUFFIN W/O THE LEMON GLAZE -- Taste of Home -- "I love to have the dough for these muffins ready & waiting in the fridge when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking." SERVINGS: 40 -- Prep: 25 min. Bake: 20 min./batch (sm.muffins, bake abt. 10-15 mins.)
- 3/4 teaspoon baking soda
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup lemon juice
- 8 eggs
- 2 tablespoons lemon juice
- glaze:
- 1/2 cup sugar
- topping:
- 3/4 cup sugar
- 4 cups sugar
- 2 cups sour cream
- 3 tablespoons grated lemon peel
- 6 cups all-purpose flour
- 2 cups butter, melted
- 1/4 cup cold butter
- 2 cups butter melted
- Carbohydrate 17.4087166536817 g
- Cholesterol 65.2451875365179 mg
- Fat 24.4320499069582 g
- Fiber 0.624157402833664 g
- Protein 3.40381092695085 g
- Saturated Fat 15.361851424737 g
- Serving Size 1 1 muffin (103g)
- Sodium 7777.59219351106 mg
- Sugar 16.7845592508481 g
- Trans Fat 1.74093346366076 g
- Calories 300 calories
Step-by-step
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
- In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 350? for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
Cooling these muffins for exactly five minutes in the tin before transferring them to a wire rack prevents the crumb topping from becoming soggy while ensuring the internal crumb structure sets firmly. Managing high-acid batters containing sour cream and lemon juice requires gentle folding; overmixing develops gluten rapidly, yielding tough baked goods instead of a tender, cake-like texture.
- Bake small batches at 350 degrees Fahrenheit for 10 to 15 minutes, whereas standard portions require 20 to 25 minutes until a toothpick inserted in the center emerges clean.
- Freeze unglazed baked muffins in an airtight container for up to three months, then reheat them uncovered at 350 degrees Fahrenheit for 10 minutes to restore the crisp exterior.
- Substitute plain full-fat yogurt for sour cream at a 1:1 ratio if necessary, though the resulting crumb will be slightly less rich due to lower fat content.
- Cut the cold butter into the topping flour and sugar mixture until it resembles coarse, pea-sized crumbs rather than a paste to ensure a proper crunch during baking.
Proper temperature control during both the mixing and baking phases guarantees reliable results. Storing finished pastries at room temperature works well for up to two days before quality begins to degrade.
