Meyer Lemon Muffins - Los Angeles Times

Monday, July 9, 2012

Meyer Lemon Muffins
Meyer Lemon Muffins from the Los Angeles Times

My dad has a meyer lemon tree and I always have a few lemons around. I know...I'm totally lucky! If you happen to have access to some meyer lemons, try this muffin!

Meyer Lemon Muffins
This recipe comes from the 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
You take two Meyer Lemons and process them...skins and all. I don't think you should do this with a regular lemon. Meyer lemons have thinner skin and are sweeter than regular lemons. The muffins don't rise very much.

Meyer Lemon Muffins

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
2 eggs
1 cup milk
1/2 cup butter, melted

1 1/2 cups powdered sugar
Lemon juice

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.
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Carolyn said... [Reply to comment]

Oh My! I loved your Meyer lemon bars. I bet these are just as tasty.

Anonymous said... [Reply to comment]

Oh my gosh. I've been looking for more meyer lemon recipes. Absolutely making these this weekend. Yum. (I love treats with a simple glaze like this. Love!)

Esther said... [Reply to comment]

Oh those lemon muffins look so yummy. Agree about LA Times Food section, I love the Culinary SOS section.

Beatiful photos.

Suny Senabre said... [Reply to comment]

Me encantan los postres con cĂ­tricos. Te han quedado deliciosos.


renrr said... [Reply to comment]

Looking forward to you posting the recipes!

The Food Librarian said... [Reply to comment]

@renrr Dear Renrr, I'm a little confused by your comment. The recipe is posted. Let me know if you have any questions. - Mary

Anonymous said... [Reply to comment]

I made the muffins from the LA Times and loved everything except the lemon slice topping (too tart). So I'm excited to try your alternative!

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