Bakery Style Lemon Crumb Muffins
Found this on a baking web-site. Haven't tried this one yet, but it sounds wonderful:)
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READY IN: 45mins
YIELD: 24 muffins
UNITS: US
INGREDIENTS
NutritionMUFFINS
- 2 1⁄2cups pastry flour
- 3⁄4cup sugar
- 7 1⁄2teaspoons baking powder
- 1teaspoon salt
- 3tablespoons grated lemons, zest of
- 1teaspoon lemon extract
- 2large eggs
- 3⁄4
- 2cups milk
CRUMBS
- 1
- 1cup sugar
- 2cups all-purpose flour
DIRECTIONS
- 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.