Meyer Lemon Muffins

"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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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
Ready In:
50mins
Ingredients:
10
Yields:
18 muffins
Serves:
18
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ingredients

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directions

  • Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
  • 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.
  • Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
  • Spoon the batter into well-buttered cups of muffin pans, filling each half full.
  • 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.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. I followed the recipe as written. The flavor of the lemons in the muffins tasted good. I just had the problem with that they didn't rise very much at all and I think it could do away with the lemon on top, because they weren't really edible slices. I had filled them half full as it states but I would think because they didn't rise they should of been filled to the top. Perhaps because all lemons are different sizes it would of been good to know how much in cups the lemons should add up to. Maybe I had too much lemon and that is why they didn't rise. But they did have a nice lemon taste. Thanks for sharing BecR.
     
  5. I had never used myers lemons before and the neighbor brought me a sack. I was happy to find a recipe that called especially for them. I did enjoy the lemon flavor however I wasn't dazzled by the muffin. I also thought they should have raised a bit more.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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