Ingredients for Meyer Lemon Muffins
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How to Make Meyer Lemon Muffins
- Preheat oven to 400°F (200°C).
- Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl. Set aside.
- Cut 2 Meyer lemons into 1-inch pieces.
- Pulse the lemon pieces in a blender or food processor until finely chopped.
- In a separate bowl, lightly beat 2 large eggs.
- Add 1 cup milk, 1/2 cup (1 stick) melted unsalted butter, and the chopped Meyer lemons to the beaten eggs. Stir to combine.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir until just combined. Do not overmix.
- Fill well-greased muffin cups about halfway full.
- In a small bowl, combine 2 teaspoons granulated sugar and 1/2 teaspoon ground cinnamon.
- Sprinkle about 1/4 teaspoon of the cinnamon-sugar mixture over each muffin.
- Cut the remaining Meyer lemon into 9 paper-thin slices and cut each slice in half.
- Top each muffin with a half-slice of lemon.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the pan for a few minutes before running a knife or spatula around the edges to loosen them. Transfer to a wire rack to cool completely.
- Serve warm and enjoy! Makes approximately 18 muffins.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
51g
Fat
18g
Carbs
8g
