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Clarion County Recipe of the Day: Lemon Crumb Muffins
The cake-like texture of these muffins makes them perfect for breakfast, dessert, or snacking!
Lemon Crumb Muffins
6 cups all-purpose flour
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
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
1/2 cup sugar
1/3 cup lemon juice
~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.
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