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Lemon Glaze Muffins
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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.