Bakery Style Lemon Crumb Muffins Food

BAKERY STYLE LEMON CRUMB MUFFINS

Steps:

• 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.

SCARLET'S LEMON CRUMB MUFFINS

Steps:

• To make muffins: Sift flour, baking soda and salt together.
• Grate the rind of 5 lemons; set the juice aside.
• Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
• Fold in the lemon rind.
• Fold flour mixture and sugar into the egg mixture.
• Blend well.
• To make streusel:.
• Sift sugar and flour together.
• Add softened butter, work into dry ingredients until smooth; set aside.
• To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
• Spray muffin tins.
• Fill with lemon muffin batter.
• Top each muffin with streusel.
• Bake at 350 degrees Fahrenheit for 18-20 minutes.
• Poke muffins with a toothpick to make sure they are done.
• Drizzle top with lemon glaze.
• Remove from muffin tin and store in airtight container.
• Note: Batter can be kept in fridge for up to 1 week.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.