Recipe by BecR
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.
Top Review by punky o
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 cups flour
- 1 cup sugar, and
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 meyer lemons, divided
- 2 eggs
- 1 cup milk
- 1⁄2 cup butter, melted
- 1⁄2 teaspoon ceylon cinnamon (regular cinnamon is fine)
Directions See How It's Made
- 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.