Bakery Style Lemon Crumb Muffins Recipe

Ingredients for Bakery Style Lemon Crumb Muffins

• 2 cups pastry flour
• 1 ½ cups granulated sugar, ½ cup brown sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• Lemons, Zest Of
• 1 teaspoon lemon extract
• 4 large eggs
• Butter
• 1 cup milk
• All Purpose Flour

How to Make Bakery Style Lemon Crumb Muffins

1. Preheat oven to 400°F (200°C). Grease or line a 24-cup muffin tin with paper liners.
2. 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.
3. Add 4 large eggs and ½ cup (1 stick) melted unsalted butter to the dry ingredients.
4. Gently mix until just combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
5. With an electric mixer on low speed, slowly add 1 cup milk and mix for about 5 minutes, until smooth.
6. Fill each muffin cup about ¾ full using an ice cream scoop or spoon.
7. **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.
8. Sprinkle the crumb topping evenly over the muffins.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
11. Dust with powdered sugar (optional) and serve warm or at room temperature.