Prep 25 mins
Cook 20 mins
Found this on a baking web-site. Haven't tried this one yet, but it sounds wonderful:)
- 2 1⁄2 cups pastry flour
- 3⁄4 cup sugar
- 7 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons grated lemons, zest of
- 1 teaspoon lemon extract
- 2 large eggs
- 3⁄4 cup butter, melted
- 2 cups milk
- 1 cup butter, cut into small pieces
- 1 cup sugar
- 2 cups all-purpose flour
- FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
- Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
- Add the eggs and melted butter; blend just until combined, making sure to scrape down the sides of the bowl so that all ingredients are mixed.
- Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
- Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
- MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
- Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
- Cool 10 minutes in pans before removing; cool slightly.
- Dust with powdered sugar, if desired, and serve warm or cool.
I fix these all of the time--they are great! What I do with the topping is cut the butter down to 1/2 cup and that makes the topping a little lighter--all of that butter in there makes it really heavy--and it still ends up with a great, yummy-buttery topping! These can't be beat!
In light of a previous review about the topping sinking into the muffins, I just skipped the crumbs altogether. These were quite tasty, although I was expecting more of a lemon punch with them; they were pretty subtle. Lovely texture to them. I substituted 1 cup of the milk with 1 cup buttermilk, just because I had some I needed to use. I will probably make these again, and add some poppy seeds to them.
We really liked the texture and flavor of these muffins. They are extremely moist and delicate. However, I've made them twice and both times the crumb topping has sunk into the muffin and the muffin has 'bubbled up' around the edges leaving them kind of unattractive. Even with putting less of the topping on (you could easily cut it in half) this still happened. I think the muffin part might be too thin for such a heavy topping. They sure taste good though!! Thanks for sharing.