The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and freeze what you don’t immediately.
INGREDIENTS:
6 cups all-purpose sifted flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE
1/2 cup sugar
1/3 cup lemon juice
METHOD:
Preheat oven to 350°. Line muffin tin with paper liners.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
In another bowl, combine the eggs, sour cream, butter, lemon peel, and juice. Stir into dry ingredients just until moistened.
Fill muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, whisk the glaze ingredients. Drizzle glaze over warm muffins.
YIELD: Makes 24+ standard-size muffins
