These lemon crumb muffins are soft, buttery, and bursting with fresh lemon flavor. A tender muffin base made with sour cream is topped with a sweet buttery crumb topping for the perfect bakery-style treat.
6 cups all-purpose flour
4 cups granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons fresh lemon juice
Crumb Topping:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup cold butter, cubed
1. Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
2. In a large bowl mix flour, sugar, baking soda, and salt.
3. In a separate bowl whisk eggs, sour cream, melted butter, lemon zest, and lemon juice.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Fill muffin cups about three-quarters full with batter.
6. In a small bowl combine flour and sugar for the crumb topping.
7. Cut cold butter into the mixture until coarse crumbs form.
8. Sprinkle the crumb topping evenly over each muffin.
9. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Use fresh lemon zest for the best citrus flavor.
Avoid overmixing the batter to keep muffins light and tender.
Cold butter helps create a crisp crumb topping.
Muffins freeze well for up to 3 months.
Find it online: https://www.broodrecipes.com/lemon-crumb-muffins-recipe/