Tuesday, April 8, 2014

Lemon Crumb Muffin





This cake-like muffin has a delicate lemon flavor with a sweet crumb topping. The batter freezes well. Just freeze in the muffin tin, pop out when frozen and store in an airtight container. Select the number of frozen muffins you would like to bake; place frozen muffins into greased muffin tin. Bake frozen muffins at 350 degrees for just a couple minutes longer than the unfrozen batter.

3 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup sour cream
1 cup butter, melted
2 tablespoons grated lemon peel
1 tablespoon lemon juice

Crumb topping:
1/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter

In a  bowl whisk together flour, soda, and salt. In a large bowl  melt butter in microwave, add sugar and mix using an electric mixer, add eggs beat until fluffy. Add sour cream, lemon peel and lemon juice.  Stir in dry ingredients just until moist.  Fill greased muffin tins 3/4 full.

In a small bowl, combine sugar, flour, and butter.  Cut in butter until mixture resembles crumbs.  Sprinkle over muffin batter.

Bake at 350 degrees for 18 - 20 minutes or until toothpick inserted comes out clean. Makes 18 -20




   Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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