This made way too many muffins. The topping was excellent though. The glaze almost made them soggy.

These muffins were great! I did halve the recipe and it made 48 mini-muffins. I do agree with some of the other reviews, I quartered the topping and still had plenty left. Also the muffins stayed moist and soft even after a couple of days, they didn't get hard.

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.

These are very good - though I did make a mistake - I added the 1/3 C of lemon juice to the batter. This actually worked out really well and they had a great lemon flavor! I agree with the other reviewers - you can cut the topping recipe in half and still have PLENTY. They don't necessarily need the glaze, but it does add a nice bit of sweetness and tartness.

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.

I loved this recipe. I do wish I had read the other reviews first though because I had way too much of the topping. I only made half of the recipe and it made 48 mini muffins. Overall a fantastic muffin recipe and my brothers loved them. I will make these again.

Quartered the recipe and got moist muffins that still needed a bit more lemon flavor, though the glaze was very good. Substituted silken tofu for the sour cream.

Very moist and great taste! Although I cut down the crumble topping and the glaze was to sour for us. But this is wonderfull even without the glaze! This is one of our favourite muffins at home. My kids loved them and my husband also. Thank you for this great recipe. Greetings from Europe

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.

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!

These muffins were easy to make. They were very good and lemony. I thought they were sweet enough, that they didn't need the glaze, so I left it off. My kids loved them! Thanks

This was one of the best lemon cupcakes I have tried! I accidentally used regular sugar instead of powdered sugar, but it still came out delicious. So, if you're out of powdered sugar, it's ok to use regular sugar. Just make sure you keep stirring it between glazing cupcakes. And it's also delicious without any glaze at all, if you want a subtle lemon taste.

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!

Served this with salmon for our holiday dinner. Delicious and a nice alternative to rolls or biscuits.

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!

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!

I made these for my husband who LOVED them. I don’t like muffins because they are to dry for me. There is nothing dry about theses muffins…they are so so moist. I actually had to send these muffins to work with my husband so that they were not tempting me! Excellent muffins!!! Thank you for changing my mind on the whole muffin thing.

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!!