The cake-like texture of these muffins makes them perfect for breakfast, dessert, or snacking!

Lemon Crumb Muffins

Ingredients

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice

Topping:

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

Glaze:

1/2 cup sugar
1/3 cup lemon juice

Directions

~In a large bowl, combine the flour, sugar, baking soda, and salt.

~In another bowl, combine the eggs, sour cream, butter, lemon zest, and juice. Stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full.

~In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

~Bake at 350° for 20 to 25 minutes (or until a toothpick inserted in the center comes out clean). Cool for five minutes before removing from pans to wire racks.

~In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

~Makes 40 muffins.