Ingredients
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
Preparation
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.
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.
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.
In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.
