Lemon Crumb Muffins . . . For Breakfast and For Tea

In the Pittsburg Morning Sun this week there was a recipe for

Lemon Crumb Muffins

I love anything lemon!

And so I made them

Lemon Crumb Muffins

(Lisa Abraham)

They were great for tea that afternoon

In their red and white stripe papers

they looked quite festive!

 And anything lemon goes really well with tea!

But what to do with the leftovers?

They make a great breakfast bread the next day!

LEMON CRUMB MUFFINS

For the crumb topping:

1 1/2 c. flour

1 1/2 c. sugar

1/2 stick unsalted butter

For the muffins:

1/2 t. salt

3 c. sugar

1/2 t. baking soda

4 1/2 c. flour

1 1/2 c. butter

6 eggs

1 1/2 c. sour cream

2 T. plus 2 t. fresh lemon juice

zest of 4 lemons

For the glaze:

3/4 c. sugar

1/3 c. fresh lemon juice

Heat oven to 350

Combine flour and sugar in a large bowl and gradually mix in melted butter until it resembles corn meal.

In a large bowl, sift together the salt, sugar, baking powder and flour.    Add butter and blend with two forks until mixture looks like coarse crumbs.

In a separate bowl, beat eggs, then add sour cream, lemon juice and lemon zest.    Mix well.

Sift flour and egg mixtures together.

Coat 24 muffin tins well with Pam or line with cupcake liners.    Fill each three-quarters full  with batter.    Cover generously with crumb topping.    Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.    Remove from oven and cool.

Prepare glaze by mixing lemon juice with sugar, stirring to dissolve sugar.   Use a toothpick to poke holes around the crown of each muffin and spoon glaze over the tops.