Ingredientes para Bakery Style Lemon Crumb Muffins
- 2 1/2 cups pastry flour
- 1 3/4 cups granulated sugar, 1/2 cup brown sugar, powdered sugar (optional)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Lemons, Zest Of
- 1 teaspoon lemon extract
- 4 large eggs
- 1 cup (2 sticks) unsalted butter
- 1 cup milk
- (not used in recipe)
- 1/4 teaspoon ground cinnamon
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Cómo preparar Bakery Style Lemon Crumb Muffins
- Preheat oven to 400°F (200°C). Grease or line a 24-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups pastry flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons lemon zest, and 1 teaspoon lemon extract.
- Add 4 large eggs and ½ cup (1 stick) melted unsalted butter to the dry ingredients.
- Gently mix until just combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- With an electric mixer on low speed, slowly add 1 cup milk and mix for about 5 minutes, until smooth.
- Fill each muffin cup about ¾ full using an ice cream scoop or spoon.
- **Make the Crumb Topping:** In a separate bowl, combine ½ cup pastry flour, ½ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon ground cinnamon, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar (optional) and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
58g
Fat
45g
Carbs
11g
