Bakery Style Lemon Crumb Muffins

• MUFFINS
• pastry flour↗2 1⁄2 cups
• sugar↗3⁄4 cup
• baking powder↗7 1⁄2 teaspoons
• salt↗1 teaspoon
• grated lemons, zest of3 tablespoons
• lemon extract↗1 teaspoon
• large eggs↗2
• butter, melted↗3⁄4 cup
• milk↗2 cups
• CRUMBS↗
• butter, cut into small pieces↗1 cup
• sugar↗1 cup
• all-purpose flour↗2 cups

Step-by-step instructions

1. 1

   FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.

2. 2

   Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.

3. 3

   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.

4. 4

   Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.

5. 5

   Use an ice-cream scoop to measure out the batter into the prepared muffin tins.

6. 6

   MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.

7. 7

   Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.

8. 8

   Cool 10 minutes in pans before removing; cool slightly.

9. 9

   Dust with powdered sugar, if desired, and serve warm or cool.