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Lemon Crumb Muffins

Source: Burt Wolf's Local Flavors, Wooster, Ohio
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 12 muffins
RECIPE INGREDIENTS
For the Streusel Topping:
3/4 cup all-purpose flour
3/4 cup sugar
4 tablespoons softened unsalted butter
For the Lemon Glaze:
6 tablespoons sugar
3 tablespoons fresh lemon juice
For the Muffins:
3 cups pastry flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup sour cream
1 cup melted unsalted butter
1 tablespoon fresh lemon juice
zest from 3 fresh lemons
Lemon Crumb Muffins Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F. Place two muffin molds, each with 6-muffin capacity, or one muffin mold with 12-cup capacity on a baking sheet.


FOR THE STREUSEL TOPPING: In a medium bowl, sift together the flour and sugar. Add the butter, working with your fingertips, until the mixture resembles a medium crumb.


FOR THE LEMON GLAZE: In a small bowl, whisk together the sugar and lemon juice until smooth and set aside.


TO MAKE THE MUFFINS: In a large bowl, sift the flour, sugar, baking soda and salt together. In another large bowl, whisk the eggs, sour cream, butter, lemon juice and zest together. By hand, gently mix the dry ingredients into the egg mixture. Be careful not to overwork the batter. If there are lumps, they will disappear during the baking. The less you work the batter, the more tender the muffins will be.


Fill the muffin molds with the batter. Sprinkle with the streusel topping and bake in the center of the oven for 20 to 25 minutes, or until a wooden skewer inserted into the center or a muffin comes out clean. To prevent the muffins from getting soggy after baking, remove the cooked muffins from their mold and place them on a rack. With a skewer or toothpick, pierce 2/3 of the way into each warm muffin. Drizzle the lemon glaze over the muffins. Serve warm.


Recipe courtesy of Pine Tree Barn and Farms, Wooster, Ohio, Monique Theoret, Restaurant Manager


Serving size = 1 muffin


Recipe reprinted by permission of Cook's Catalogue, Inc.. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 545
Fat. Total: 25g
Fiber: 3g
Carbohydrates, Total: 77g
Sodium: 184mg
% Cal. from Fat: 41%
Cholesterol: 131mg
Protein: 7g
Spotlight Recipe Review See all 6 reviews »

Rating: 4
by: Jennifer, CO Reviewed: 02/21/2007
I was sooo excited to try this recipe, it seemed to be just what I was looking for. I hate to say it but I was not that impressed. I was expecting a bakery quality muffin (as it looks to be in the picture). This was not even close. I followed the directions exactly as stated but the muffins fell in the center and because it did not say how full to fill them the first twelve overflowed. I actually got 24 muffins out of this recipe not 12. Also the glaze seemed kind of weird because it just called for sugar not powdered sugar. I think if I ever attempt these again i will try powdered sugar instead for the glaze. Mostly this recipe was really a dissaster, but the overall flavor of the muffin was good so I gave it a three. I do live in high altitude which also could have affected it.
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