LEMON CRUMB MUFFINS

LEMON CRUMB MUFFINS 1 1/2 cups all purpose flour 1 cup sugar 1/4 teaspoon baking soda 1/4 salt 2 eggs 1/2 cup sour cream 1/2 cup butter, melted 1 teaspoon grated lemon zest 1 tablespoon lemon juice Streusel: 1/2 cup flour 1/2 cup sugar 3 tablespoons cold butter Glaze: 1/4 cup sugar 3 tablespoons lemon juice Preheat oven to 350. Line a 12 cup muffin pan with liners. In a large bowl, combine the flour, sugar, baking soda, and salt. In another bowl, whisk the eggs, sour cream, butter, lemon zest, and lemon juice. Stir into the dry ingredients until just moistened. Fill muffin cups three fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.