Glazed Lemon-Crumb Muffins

Ingredients

• 1.3 cups flour all-purpose
• 1 cup granulated sugar 
• 0.1 teaspoon salt 
• 0.5 cup butter unsalted melted
• 4 cups flour all-purpose
• 2 teaspoons baking soda 
• 1 teaspoon salt 
• 4  eggs 
• 2 cups granulated sugar 
• 1 cup vegetable oil 
• 2 cups cream sour
• 1 tablespoon lemon zest grated
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon extract 
• 1 teaspoon vanilla 
• 0.8 cup powdered sugar 
• 5 teaspoons juice of lemon fresh

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F.
2. 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.
3. 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.
4. Add 2 cups granulated sugar and the oil; beat until creamy.
5. 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.
6. 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.
7. In small bowl, mix glaze ingredients until well blended.
8. Drizzle over muffins.