Lemon Crumb Muffins

From Grandma G.

Muffins:
6 C. flour
4 C. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 C. sour cream
2 C. butter, melted
3 T. grated lemon peel
2 T. fresh lemon juice

Streusel:
3/4 C. flour
3/4 C. sugar
1/4 C. cold water

Glaze:
1/2 C. sugar
1/3 C. fresh lemon juice

In large bowl, combine flour, sugar, baking soda, and salt.
In separate bowl, whisk the eggs, sour cream, melted butter, peel, and juice. Stir into dry ingredients just until moistened. Fill paper-lined muffin tins 3/4 full. [recipe makes 40 muffins!]

In small bowl, combine flour and sugar for streusel. Cut in cold butter until resembles course crumbs. Sprinkle over batter.

Bake @ 350* for 20-25 minutes until toothpick inserted comes out clean.
Cool 5 minutes before moving to wire cooling rack.

Whisk glaze ingredients; drizzle over warm muffins.

{LDM}