| Batter | |
| 2 c. Butter (melted) | 4 c Sugar |
| 2 c. Sour Cream | 6 c. flour (we use Softex Pastry Flour) |
| 8 Eggs | ¾ t. Baking Soda |
| 2 T. Lemon Juice | ¾ t. Salt |
| 5 Fresh Lemons | Cooking spray |
Streusel
1 ¼ c. Sugar
1 ¼ c. Flour
1/3 c. Softened Butter
Sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yields 2 ½ Cups.
Lemon Glaze
½ c. Sugar 1/3 c. Lemon Juice
Stir together until all of the sugar is dissolved.
Preheat oven to 350 degrees. Sift dry ingredients together in a medium bowl. Grate rinds of 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. Blend well. Spray muffin tins and fill with batter. Top each muffin with 1 tablespoon streusel and bake for 18 to 20 minutes. Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with a scant ½ tsp. lemon glaze.
Yield: 24-30 muffins ***Note: Batter can be kept up to 1 week in the refrigerator.
5 comments:
Trish, I have never made these, but I must. I love the taste of lemony baked goods. We must meet some day, dear friend--for we share more than recipes.
These sound delicious and your kitchen must smell wonderful as they bake.
sounds divine, I bet they taste even better!
thank you for your lovely comment on my blog,
bestest to you and yours
daisy j
MERRY CHRISTMAS
Thanks for brightening my day.
The lemon muffins sound sooooo very yummy. It is a lot to copy, but I will try.
Have a beautiful Christmas
hugs and prayers
oh I love your Amaryllis...I share the love...all my Christmas cacti are in bloom...they are 20 years old and bloom twice a year...one is whit...one hot pink and 2 the color of the rose in your amaryllis.
Oh yumm - I LOVE anything lemon!
Glad that the weather is great for baking!
xo
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