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Ingredients

6 cups all-purpose flour 4 cups white sugar ¾ teaspoon baking soda ¾ teaspoon salt 8 eggs 2 cups sour cream 2 cups butter, melted 3 tablespoons lemon zest 2 tablespoons lemon juice ¾ cup all-purpose flour ¾ cup white sugar ¼ cup cubed cold butter

Nutrition Info

299.6 calories carbohydrate: 40.6 g cholesterol: 69.7 mg fat: 14 g fiber: 0.6 g protein: 3.9 g saturatedFat: 8.4 g servingSize: - sodium: 161.3 mg sugar: 23.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth, pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
Mix 3/4 cup flour and 3/4 cup sugar together in a bowl, cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

40 muffins

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).