Sift all dry ingredients together.  Grate the rind of 5 lemons, set the lemons aside.  Whisk eggs & add sour cream, butter, lemon juice; whisk until smooth.  Fold in the lemon rind.  Fold all dry ingredients into the egg mixture.  Blend well.

Struesel
1 1/4 c. Sugar
1 1/4 c. Flour
1/3 c. Softened Butter

Sift sugar & flour together.  Add softened butter, work into dry ingredients until smooth.

Lemon Glaze
1/2 c.Sugar
1/3 c.Lemon Juice

Stir together until all of the sugar is dissolved.  Spray muffin tins & fill with lemon muffin batter.  Top with struesel.  Bake at 350 for 18 to 20 minutes (325 for convection oven).  Poke muffins with a toothpick, drizzle top with lemon glaze.  Remove from muffin tin and store in airtight container.

Yield: 24-30 muffins

Note: Batter can be kept up to 1 week in refrigerator.