- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 cup cold butter or margarine
- MUFFINS:
- 1 1/2 cups butter or margarine, softened
- 3 cups sugar
- 6 eggs
- 1 1/2 cups sour cream
- 3 tablespoons lemon juice
- 2 tablespoons grated lemon peel
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- GLAZE:
- 3/4 cup confectioners' sugar
- 1/3 cup lemon juice
- In a bowl, combine flour and sugar. Cut in butter until crumbly; set aside. For muffins, cream butter and sugar in a mixing bowl. Beat in eggs, sour cream, lemon juice and peel. Combine flour, baking soda and salt; stir into creamed mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350 degrees F for 25-30 minutes or until muffins test done. Cool in pans for 5 minutes before removing to wire racks. Combine glaze ingredients; drizzle over muffins.