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Glazed Lemon Muffins
SUBMITTED BY:
Carol Stevison
PHOTO BY:
Lysa
"Offer these at Christmas-- and watch folks come back for more! The topping and glaze complement the lemony muffin."
RECIPE RATING:
Read Reviews
(29)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 19, 2006 by TOEVLUGSOORD
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TOEVLUGSOORD
Nov. 19, 2006
I love lemon and was needing a recipe for a potluck. Firstly, I halved the recipe with no problems but the crumb topping, even halved, was WAY too much. However, I think I also put on too little because when baked it got a little crunchy which was very yummy, but it could/should have been crunchier so I should have been much more generous with the topping. I would also stress that the real lemon flavor is in the glaze so I glazed more than once. The glaze itself I made thicker and whiter with more confectioners sugar and then added more lemon juice accordingly. All in all, sweet and lemony and pretty good!
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8 users found this review helpful
I love lemon and was needing a recipe for a potluck. Firstly, I halved the recipe with no...
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Reviewed on May 6, 2007 by
cookinme
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cookinme
May 6, 2007
I made these for my mom, she was visiting. She loves anything lemon and these do not disappoint. The lemon flavor was fanastic, as was the bit of a crunch from the topping and the glaze. Be careful this does make WAY to much topping, it was a shame to toss it. I made mini muffins instead of regular sized ones. Perfect in the morning or whenever you want a treat! The kids liked them too. Thenks Chikee for making me think of these!! And thanks Carol for the recipe!
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7 users found this review helpful
I made these for my mom, she was visiting. She loves anything lemon and these do not...
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Reviewed on Nov. 15, 2006 by
Chikee
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Chikee
Nov. 15, 2006
These are loaded with lemony goodness. I did end up with quite a bit of the crumbly topping left over which basically meant a waste of ingredients (I had A LOT of it left). Felt they were sweet enough without the glaze so I opted not to make that...but I will next time. Only major change was to replace the butter (in the muffin portion) with applesauce. These were good - thanks much!
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7 users found this review helpful
These are loaded with lemony goodness. I did end up with quite a bit of the crumbly topping...
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Reviewed on Apr. 1, 2007 by
A. Gurine
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A. Gurine
Apr. 1, 2007
LOVE LOVE LOVED this one. I am a lemon freak and these muffins really hit the spot. Like other reviewers I had a ton of crumbly mix left over...should have paid attention to the reviews before I baked. Oh well! I still really liked them!
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5 users found this review helpful
LOVE LOVE LOVED this one. I am a lemon freak and these muffins really hit the spot. Like...
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Reviewed on Oct. 18, 2006 by
Pamela Cherry
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Pamela Cherry
Oct. 18, 2006
This may be my new favorite muffin!!. The lemon flavor is light. the topping is nice and sweet and crunchy. the cake is moist. the recpe is easy to make and each muffin had a good rise. Thank you Carol!!
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5 users found this review helpful
This may be my new favorite muffin!!. The lemon flavor is light. the topping is nice and sweet...
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Reviewed on Mar. 4, 2008 by
annt
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annt
Mar. 4, 2008
These are great muffins - really lemony and very tender and light. To get only 24, however, you should use the larger muffin tins. I used the regular sized ones and ended up with 48 muffins. BUT - in using the regular size I had just enough struesel topping for all 48. So there's the trade-off.
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4 users found this review helpful
These are great muffins - really lemony and very tender and light. To get only 24, however,...
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Reviewed on May 17, 2007 by Keena B.
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Keena B.
May 17, 2007
This is a great recipe! It's so hard to find a lemon recipe that actually has that "lemony-zing" that true lemon lovers love. I made these as a treat for my boyfriend for being so helpful. He loved them. With or without glaze, they are excellent especially with a pat of butter warm from the oven. I agree with other reviewers, too much topping results from the given recipe; half it.
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4 users found this review helpful
This is a great recipe! It's so hard to find a lemon recipe that actually has that...
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Reviewed on Feb. 23, 2008 by
Java_Girl
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Java_Girl
Feb. 23, 2008
These weren't bad but they weren't as great as the reviews make it seem. I followed the recipe exactly and even added a little lemon extract in addition to the juice and peel and they just weren't lemony enough. The glaze is extremely lemony, which is what I wanted, but when I glazed the muffins it rolled off because of the crumb topping. Perhaps I used too much topping? The parts that weren't covered in the topping did absorb the glaze but, because the majority was covered by the topping, it just didn't have enough. Overall it was a decent muffin but I think I'll keep looking for something that will give me that fresh lemon taste. Thanks though.
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3 users found this review helpful
These weren't bad but they weren't as great as the reviews make it seem. I followed the...
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Reviewed on Nov. 8, 2008 by
Lysa
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Lysa
Nov. 8, 2008
I thought these were a bit dense and heavy for a muffin. I think I prefer the lemon poppyseed variety instead...Definitely only make a 1/2 of the topping or even less. It makes so much!
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2 users found this review helpful
I thought these were a bit dense and heavy for a muffin. I think I prefer the lemon poppyseed...
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Reviewed on Oct. 7, 2008 by
TINAFOX
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TINAFOX
Oct. 7, 2008
This recipe was very good! i did make some changes of my own. I added lemon curd into the batter which made it nice and lemony. I got 36 muffins out of the recipe and used all of the topping. I gave each muffin a good amount of the topping and it made the muffins have a wonderful crunch. I added grated lemon zest into the glaze another way to give it nice lemon flavor. Everyone loved them and I would definitely make these again. I did not find them dense at all. Thank you for the recipe.
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1 user found this review helpful
This recipe was very good! i did make some changes of my own. I added lemon curd into the...
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