• 3 cups flour
• 1 3/4 cups sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 eggs
• 1 cup sour cream
• 1 cup melted butter
• 1 1/2 tablespoons grated lemon peel
• 1 tablespoon lemon juice

Topping:

• 6 tablespoons flour
• 6 tablespoons sugar
• 1/8 cup cold butter, cubed

Glaze:

• 1/4 cup sugar
• 3 tablespoons lemon juice

Preheat oven to 350 F. Prepare 2 (12-cup) muffin tins with muffin cups. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, melted butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients just until moistened. Fill muffin cups 3/4 full. For the topping, combine the flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle over the batter. Bake 350 F for 20-22 minutes or until a toothpick placed in the center of a muffin comes out clean. Meanwhile, to make the glaze, mix together the sugar and lemon juice. Allow the muffins to cool, but still a bit warm, before topping with the glaze.