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    You are in: Home / Recipes / Meyer Lemon Muffins Recipe
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    Meyer Lemon Muffins

    Meyer Lemon Muffins. Photo by FrenchBunny

    1/1 Photo of Meyer Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    BecR's Note:

    I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

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    Ingredients:

    Serves: 18

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
    2. 2
      Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
    3. 3
      Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
    4. 4
      Spoon the batter into well-buttered cups of muffin pans, filling each half full.
    5. 5
      Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
    6. 6
      Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.

    Ratings & Reviews:

    • on March 16, 2008

      55

      Can words even express how much I love these muffins? I am partial in the extreme to Meyer lemons- really, there are few things better- but baking doesn't always capture their unique meyer-y goodness. These muffins do. Mmmmm.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2009

      45

      I increased the sugar to 1 1/2 cups because of Mariannneee's review. I think the bitterness comes from the pith; perhaps cutting some away before grinding would be helpful. I topped them with coarse sugar crystals mixed with regular lemon rind I had on hand in the freezer instead of cutting paper-thin slices of an expensive meyer lemon. They were good on the first day and spectacular on the second.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2012

      55

      BecR,Made these yesterday and due to the reviews following the recipe I added one half teaspoon of baking powder and hand peeled the lemon scraped the pith off of before adding to the processor..altough they did not rise as most as some muffins the taste was great..I do think that perhaps a measurement to the amount of lemon would help as some could be larger than the other,but not a great deal...If I am lucky to be able to purchase the meyers again will centainly remake....Thanks.....Don

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Meyer Lemon Muffins

    Serving Size: 1 (66 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 165.0
     
    Calories from Fat 56
    34%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 36.1 mg
    12%
    Sodium 259.3 mg
    10%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 12.9 g
    51%
    Protein 2.7 g
    5%

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