Bakery Style Lemon Crumb Muffins

Recipe by JamesDeansGirl
READY IN: 45mins
YIELD: 24 muffins




  • 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.