adapted from taste of home magazine
These I did not bake on a Sunday...
and I was WAYYYYY over my calories yesterday because of it...
But they are delicious and the reason I made them is so that Taylor could grab one out of the freezer at night, put it in the fridge and have them the next morning for breakfast...
The recipe made 51 muffins for me and they are about 235 calories each at that quantity...
the original recipe says it will make 40 muffins and then they are 300 calories each...
Lemon Crumb Muffins:
2 cups butter melted
2 cups sour cream
3 Tbsp. grated lemon peel
2 Tbsp. lemon juice
Cream this together until smooth.
4 cups sugar
6 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
This makes a very thick batter but trust me, they are so good!
Fill greased muffin lined cupcake pan with the large pampered chef scoop. (this made 51 for me) Top with struesal topping...generously.
1 cup flour
1 cup sugar
1/3 cup cold butter
Mix this until course crumbs
Bake in a 350 degree oven for 20-25 minutes. Cool for a few minutes and drizzle with lemon glaze.
1/2 cup sugar
1/3 cup lemon juice
Mix in a magic bullet or small blender or just by hand vigorously...
Drizzle liberally and remove from pans so they don't stick...these freeze beautifully which is why I like them...Breakfast for Taylor for a whole month...yes please!!! (I shared the rest with some neighbors)
Note: You will need about 3 large lemons for the entire recipe.
for the sake of the picture I had to eat some...
for the sake of some good pictures, I took another bite...
and for the record...
I only ate two!