For muffins: Preheat the oven to 350°.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

In another large bowl, mix together the eggs, sour cream, melted butter, lemon peel, and lemon juice.

Stir into the flour mixture just until moistened.

Don’t over-stir.

For crumb topping: In a small bowl, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbles.

Getting ready to bake: Fill greased muffin cups about ⅔ full.

(You’ll need around 40 cups if you plan to bake them all at once.

Or, you can keep the batter in the refrigerator and bake in batches.

) Sprinkle the crumb topping over the batter in the muffin tins.

Bake for 20 to 25 minutes or until done.

Cool in the pans for 5 minutes; then remove the muffins to wire racks to cool.

For glaze: Mix together the sugar and lemon juice and drizzle the glaze over the muffins while they are still warm.