Lemon Crumb Muffins

This is day one of Brian being out of town. I am already bored, so I cooked up a treat for C and me.

Lemon Crumb Muffins

Ingredients

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
 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 peel and juice. Stir into dry ingredients just until moistened. Fill greased or 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 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 40 muffins.

Yum. These were good. I just ate three then regretted it when I saw the nutrition facts. They are quite cake-like. Since I didn't have lemon zest, I used extra juice. The muffins were only mildly lemon-y without the glaze, and using zest would probably fix that. The glaze added in some good extra lemon flavor, but it was very watery, not glaze-y. I made a third of the recipe. I'll definitely make them again, but I'll actually use lemon peel, I'll try and make the glaze thicker by using powdered sugar, and I'll use cupcake liners. They stuck to the pan pretty well.