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Glazed Lemon-Crumb Muffins
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Enter the Gold Medal Flour Recipe Contest 2010 and show off your culinary skills!
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter or regular butter, melted
  • 4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups sour cream
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla
  • 3/4 cup powdered sugar
  • 5 teaspoons fresh lemon juice
Instructions:
  • Preheat oven to 375°F and line 12 jumbo or 24 regular-size nonstick muffin cups with paper baking cups. In a small bowl, combine topping ingredients using a fork until crumbly; set aside.
  • Combine 4 cups of flour, baking soda, and 1 teaspoon of salt in a large bowl. In a separate large bowl, whisk eggs with an electric mixer for about 2 minutes until frothy. Add 2 cups of granulated sugar and oil, then beat until creamy. Mix in sour cream, lemon peel, 2 tablespoons of lemon juice, lemon extract, and vanilla until well combined. Gently fold in the flour mixture until just incorporated. Fill muffin cups 3/4 full and sprinkle crumb topping evenly over the batter in each cup.
  • Bake jumbo muffins for 22-28 minutes or regular-size muffins for 20-22 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then remove from the pan and cool completely.
  • Combine the glaze ingredients in a small bowl until smooth. Drizzle over the muffins.

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