Lemon Crumb Muffins

6 cups flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

STEUSEL:

3/4 cup flour
3/4 cup sugar
1/4 cup cold butter

GLAZE:
1/2 cup sugar
1/3 cup lemon juice

In large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full.

In a small bowl, combine flour and sugar; cut in butter until mixture until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 305* 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.

YIELD: 40 muffins