Lemon Muffins
This muffin will make anyone a fan of real lemon. It freezes well and the batter can be kept in the fridge for up to one week. It's a refreshing addition to any meal, breakfast, brunch, lunch or dinner it is an amazing treat. My kids love to eat them straight out of the freezer with homemade strawberry jam. This is a large recipe with the plan you will eat some, freeze some and share some with friends.
Ingredients
Batter
- 2 cups butter melted
- 2 cups sour cream
- 8 eggs
- 2 tbl lemon juice
- 5 fresh lemons
- 4 cups sugar
- 6 cups flour
- 3/4 tsp baking soda
- cooking spray
Streusel Topping
- 1 1/4 cups sugar
- 1 1/4 cups flour
- 1/3 cup softened butter
Lemon Glaze
- 1 cup sugar
- 2/3 cup lemon juice
Instructions
Batter
- Sift all dry ingredients together. Grate the rind of 5 lemons and chop finely, set the lemons aside. Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth. Fold in the rind. Fold all dry ingredients into the egg mixture and blend well.
Streusel
- Mix together the sugar and flour. Add butter to the sugar and flour until crumbly.
Lemon Glaze
- Stir together sugar and lemon juice until sugar is dissolved.
Directions
- Preheat oven to 350 degrees. Sift dry ingredients together in a medium sized bowl. Grate rinds f lemons and set aside. In a separate bowl, whisk eggs, then add sour cream, butter and lemon juice. Continue to whisk until smooth. Fold lemon rinds into egg mixture. Fold all dry ingredients into egg mixture. Mix together well. Spray muffin tins with cooking spray and fill about 3/4 the way full. Top each muffin with 1 Tablespoon streusel and bake for 18-20 minutes. Remove muffins from oven and immediately poke lots of holes into the top of each muffin. About 20 holes each. Drizzle the top of each muffin with the lemon glaze.
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