Description
This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).
Ingredients
- 6 cups all-purpose flour
- 4 cups white sugar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 8 eggs
- 2 cups sour cream
- 2 cups butter, melted
- 3 tablespoons lemon zest
- 2 tablespoons lemon juice
- ¾ cup all-purpose flour
- ¾ cup white sugar
- ¼ cup cubed cold butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
- Mix 6 cups flour
- 4 cups sugar
- baking soda
- and salt together in a large bowl. Whisk eggs
- sour cream
- melted butter
- lemon zest
- and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups
- filling them 3/4 full.
- Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
- Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean
- 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 40