Meyer Lemon Crumb Muffins

With Spring right around the corner, OK kind of, I always love to introduce a citrus recipe to beat the Winter gloom.
I was given 2 bags of Meyer lemons and knew I had to make something delicious with it. I honestly don't think lemon pairs with anything better than a bread!
I stumbled across the idea of making a lemon crumb muffin and knew this would be the perfect way to use them.

These muffins are buttery, slightly tart, and the crumb topping gives it the perfect added crunch.

For the Muffins:
(makes 24 muffins)
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup sour cream
1 cup unsalted butter, melted
2 Tablespoons grated lemon zest
2 Tablespoons lemon juice

For the Crumb Topping:
1/2 cup all-purpose flour
1/2 cup sugar
6 Tablespoons butter, cold and cubed

For the Glaze:
1/3 cup powdered sugar
juice from 2 Meyer lemons

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In another bowl, whisk together the eggs, sour cream, melted butter, and lemon zest and juice. Stir the egg mixture into the dry flour mixture just until combined.
Fill lined or greased muffin tins 3/4 of the way full.
Preheat oven to 350 degrees.
In a small bowl, combine the flour, sugar, and cold cubed butter to make the crumb topping. Sprinkle the tops of the muffin batter with 2 Tablespoons of the crumb mixture.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes before moving to a rack to cool.

In a small bowl, whisk together the sugar and lemon juice for the glaze and drizzle over the semi-warm muffins.
These muffins are best enjoyed warm but can be stored in an airtight container for up to 3 days.
I love the tart hint of Meyer lemons paired with these buttery muffins... TO DIE FOR!

*recipe adapted from Just a Pinch