This recipe is a bit complicated, but it becomes easier with practice and
will be one of your favorites! You can’t even imagine how good they are, but you’ll have to do the work to find
out. Freeze extras. They hold up well and stay moist.
Step 1: Streusel topping
3 c. cake flour
3 c. sugar
1 stick butter
Sift flour and sugar together. Drizzle butter on it and mix to consistency
of corn meal. Set aside.
Step 2: Lemon preparation
4 lemons
Grate the rind from all four lemons. Set aside. Juice the liquid from all
four lemons. Set aside.
Step 3: Muffins
4 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
3 c. sugar
1 1/2 c. butter
6 eggs
1 1/2 c. sour cream
The grated rinds from the lemons
3 tbsp. lemon juice
In a large bowl, sift together flour, salt, baking soda and sugar. Add
butter and blend with fork or pastry blender into coarse crumbs.
In a small bowl, beat eggs, lemon juice, and the lemon rinds. Add flour
mixture and mix.
Spray muffin pans with oil, then fill each tin three-quarters full. Cover
with streusel topping. Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool.
Step 4: Glaze
1/3 c. fresh lemon juice
3/4 c. sugar
Mix lemon juice and sugar. With a toothpick, punch 6-8 holes around crown
of cooled muffins. Spoon warm glaze generously over the top of each muffin.
Makes about 24 muffins.
