Summer Citrus Muffin

Summer Citrus Muffins

Makes 40 mini muffins

I like taking mini muffins places, because they get eaten faster. In my experience, people (mostly women) are more likely to eat something small than have to "commit" to a whole muffin.

2 c. all -purpose flour
1-1/2 c. sugar
1/3 t. baking soda
1/3 t. salt
3 eggs
3/4 c. sour cream
3/4 c. butter, melted
1 T. lemon and/or lime juice (I used lime)

streusel:
1/3 c. flour
1/3 c. sugar
3 T. butter

glaze:
1/4 c. lemon and/or lime juice (I used lime)
3 T. sugar

Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking soda, and salt. In another bowl, whisk together the eggs, sour cream, butter, and juice. Stir into dry mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, make streusel topping by combining the flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 12 minutes or until a toothpick comes out clean. Cool for 5 minutes and then remove from pans to a wire rack. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

A Tip From The Little Lady: Rather than making a mess of your countertop during the glazing process, place wire rack over sink so that any excess glaze drips through.