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The Blackberry Bakery Lemon Crumb Muffin
For the muffins:
2 1/2 C. pastry flour
3/4 C. sugar
2 T. plus 1 1/2 t. baking powder
1 t. salt
3 T. lemon zest
1 t. lemon oil
2 eggs
3/4 c. melted butter
2 C. milk
For the crumb mix:
1 C. butter, cut into small pieces
1 C. sugar
2 C. all-purpose flour
To make the muffins:
Grease or line 24 cups in a muffin tin with paper wrappers.
Place the pastry flour, sugar, baking powder, salt, lemon zest and lemon oil in
a large bowl. Stir together. Add the eggs and melted butter. Blend; scrape down
the sides of the bowl. Using an electric mixer on low speed, slowly pour in the
milk. Mix for about 5 minutes. Use a large scoop to measure out the batter into
the muffin cups.
To make the crumb mix:
Using your hands, blend together the ingredients until crumbly. Sprinkle some of
this mixture on top of each muffin.
Bake at 400�F. for about 20 minutes, until the top springs back and a cake
tester comes out clean. Let cool. Sprinkle with powdered sugar, if desired.
Makes 2 dozen large muffins.
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