I tried this new recipe.

from the Taste of Home.

They are very good.  I actually only had a half cup of sour cream, so I substituted evaporated milk for 1 1/2 cups of it.   

Lemon Crumb Muffins

Ingredients

• 6 cups all-purpose flour
• 4 cups sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 8 eggs
• 2 cups (16 ounces) sour cream
• 2 cups butter, melted
• 3 tablespoons grated lemon peel
• 2 tablespoons lemon juice
• TOPPING:
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup cold butter, cubed
• GLAZE:
• 1/2 cup sugar
• 1/3 cup lemon juice

Directions

• In a large bowl, combine the flour, sugar, baking soda and salt. In
• another bowl, combine the eggs, sour cream, butter, lemon peel and
• juice. Stir into dry ingredients just until moistened. Fill greased
• or paper-lined muffin cups three-fourths full.
• In a small bowl, combine flour and sugar; cut in butter until mixture
• resembles coarse crumbs. 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.  Yield: 40 muffins