The kids are out of school which is the unofficial start to summer in my house. The calendar may not agree, but in my book summer starts when the kids get out of school and ends when they go back.
I am super excited about having them home for a few weeks. Even though they both have summer jobs and lots of activities planned for their vacation, I'm still looking forward to sneaking in some family time this summer.
One of my favorite parts of summer vacation is morning time. I love not having to wake my kids up before the sun even comes up. Peaceful, quiet mornings when the kids and I can wake up slowly are so much less stressful than trying to rush everyone out the door by 7:00. I've learned to really appreciate the days when I can truly enjoy the stillness of the morning.
Lemon Crumb Muffins
|6 cups all-purpose flour|
|4 cups sugar|
|3/4 teaspoon baking soda|
|3/4 teaspoon salt|
|2 cups (16 ounces) sour cream|
|2 cups butter, melted|
|3 tablespoons grated lemon peel|
|2 tablespoons lemon juice|
|3/4 cup all-purpose flour|
|3/4 cup sugar|
|1/4 cup cold butter, cubed|
|1/2 cup confectioners sugar|
|1/3 cup lemon juice|
In a large bowl, combine the flour, sugar, baking soda, lemon zest and salt.
In another bowl, combine the eggs, sour cream, butter and juice.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center 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. Serve warm.