Meyer Lemon Muffins from the Los Angeles Times
Los Angeles Times Food Section... my favorite reading of the week. I changed up the topping a bit, but hope to try the original soon. The original has a cinnamon-sugar mixture with a thin slice of lemon on top.
Meyer Lemon Muffins
Los Angeles Times
I adapted the Meyer Lemon Muffins that appeared in the Los Angeles Times, but I changed up the topping. I skipped the cinnamon, sugar, thin slice of lemon topping for a powdered sugar/lemon glaze.
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 Meyer lemons
1 cup milk
1/2 cup butter, melted
1 1/2 cups powdered sugar
1. Preheat oven to 400 degrees. Prep muffin tins with liners or Pam with Flour spray.
2. Whisk together the flour, sugar, baking soda and salt in a large mixing bowl. Set aside.
3. Cut two of the lemons into 1-inch pieces. Remove the seeds. Put them in a blender or food processor and pulse until the lemon is finely chopped. (I would only make this recipe with Meyer lemons, not regular lemons.)
4. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon mixture, and stir to combine.
5. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
6. Spoon the batter into muffin pans, making about 18 muffins.
7. Bake until toothpick comes out clean, about 20 minutes.
8. Remove from pan and allow to cool on a wire rack.
9. Glaze: Combine powdered sugar with enough lemon juice to make a glaze. Pour over the muffins.
Note: The LA Times recipe has a cinnamon, sugar, lemon slice topping. Please see the recipe for those instructions.