These lemon muffins have won competitions for me! I top them with a buttery, sweet crumble mixture to add a bit of crunch. This recipe makes 40 muffins so you may prefer to freeze some. If you would like to make 2 dozen, use 2/3 of the recipe ingredients and 5 eggs.
I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2 lemons to the batter, I tasted the batter to make sure it had the tang of lemon before I was satisfied. I used the full recipe for the crumb topping, in other words doubled it for a halved recipe. When the muffins came out of the oven I drizzled a glaze of fresh squeezed lemon juice and powdered sugar over the top and in the crevices of the warm muffins, it made them even moister and more lemony. I will make this recipe over and over for my family and gifts for friends. If you love lemon you will love these changes. - 24 Jul 2013 (Review from Allrecipes US | Canada)
This recipe was originally published in Taste of Home and I noticed that it leaves out the most vital step of the whole muffin experience! There is supposed to be a Lemon Juice/Sugar syrup that you drizzle over the warm muffins. Believe me, this is so important to make these muffins top notch. They already have a beautiful texture and light lemon flavor, but the sweet tang of the syrup takes these over the top! For the full batch, the original TOH glaze recipe calls for 1/2 cup sugar and 1/3 cup lemon juice. Mix to dissolve the sugar, then drizzle over your warm muffins. I sometimes warm the sugar syrup in the microwave a bit to dissolve the sugar, and I always drizzle the muffins while they are still in the pan because this sends the syrup down the sides of the muffin and creates a wonderful experience in your mouth when you finally have a bite! Plus, it's less messy overall, keep the mess in the pan right! They are easy to take out of the pan, too! I made the entire batch one day and couldn't bake them all that evening, so I saved the remaining batter overnight and baked them the next morning and I had no issues with them rising at all. Also, if I have plain or flavored yogurt to use up, I use that in place of the sour cream. I've made these many times according to the recipe and I find that I like more lemon flavor, so I add 2 - 3 tsp of Lemon Extract to the batter with a little more lemon juice as well. Very forgiving recipe and freezes well! - 05 Mar 2014 (Review from Allrecipes US | Canada)
The muffins had a great base and they came out wonderfully, but I don't find them to be that phenomenal. Without the crumb topping they would have been very boring. If I ever make them again I think I'll add some more lemon to it; the flavor was rather faint in the final product. - 21 Jan 2013 (Review from Allrecipes US | Canada)