Glazed Lemon-Crumb Muffins

 

1 1/4

cups Gold Medal® all-purpose flour

1

cup granulated sugar

1/8

teaspoon salt

1/2

cup unsalted butter or regular butter, melted

4

cups Gold Medal® all-purpose flour

2

teaspoons baking soda

1

teaspoon salt

4

eggs

2

cups granulated sugar

1

cup vegetable oil

2

cups sour cream

1

tablespoon grated lemon peel

2

tablespoons fresh lemon juice

1

teaspoon lemon extract

1

teaspoon vanilla

3/4

cup powdered sugar

5

teaspoons fresh lemon juice

• 1 Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• 2 In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
• 3 Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
• 4 In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.