Bakery Style Lemon Crumb Muffins

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

1. FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
2. Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
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. Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
5. Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
6. MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
7. Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
8. Cool 10 minutes in pans before removing; cool slightly.
9. Dust with powdered sugar, if desired, and serve warm or cool.

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Taken from www.food.com/recipe/bakery-style-lemon-crumb-muffins-70771 (may not work)