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Lemon Crumb Muffins Recipe
|All purpose flour||6 Cup (96 tbs)|
|Sugar||4 Cup (64 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Sour cream||16 Ounce (2 Cups)|
|Butter||2 Cup (32 tbs), melted|
|Grated lemon peel||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cold butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 12261 Calories from Fat 4824
% Daily Value*
Total Fat 548 g843.5%
Saturated Fat 326 g1629.8%
Trans Fat 0 g
Cholesterol 3016.2 mg
Sodium 3796.5 mg158.2%
Total Carbohydrates 1730 g576.5%
Dietary Fiber 28 g112%
Sugars 1075.2 g
Protein 152 g304.5%
Vitamin A 345.1% Vitamin C 188.9%
Calcium 103.8% Iron 265.8%
*Based on a 2000 Calorie diet
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 the 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 the glaze ingredients; drizzle over warm muffins.