1 1/4 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter or regular butter, melted
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
2 cups sour cream
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla
3/4 cup powdered sugar
5 teaspoons fresh lemon juice
1. Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
2. In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
3. Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
4. In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.