Rating: 4.5 stars 4.4
40 Ratings
  • 5 star values: 29
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
40
Yield:
40 muffins
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.

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  • 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.

Nutrition Facts

300 calories; protein 3.9g; carbohydrates 40.6g; fat 14g; cholesterol 69.7mg; sodium 161.3mg. Full Nutrition
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