Lemon Crumb Muffins

This big batch recipe for lemon crumb muffins is perfect for a large weekend brunch gathering or even a spring bridal shower. The batter can be made the day before and refrigerated. Just before guests arrive, scoop the batter into the muffin tins. They bake up in just 25 minutes and taste delicious warm. The cake-like texture makes them delightful for breakfast, dessert or tea time.

INGREDIENTS:

MUFFINS
6 cups all-purpose flour

4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

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

METHOD:

Preheat oven to 400°.

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

In another bowl, vigrously whisk the eggs, sour cream, butter, lemon peel and juice until well combined. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle about a scant tablespoon batter in muffin tins.

When ready to bake, REDUCE oven temperature to 350° after you slide in the pan(s).* Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.

YIELD: 24 muffins

*Pro Tip: Starting with a high oven temperature for muffins creates what is called 'oven spring' and helps to produce the desired 'dome' shape.