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Insanely Good Meyer Lemon Muffins Recipe

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This recipe for Insanely Good Meyer Lemon Muffins is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 cup sugar
2 TBS Turbenado sugar (use regular sugar if need be, but keep separate from 1 cup above)
1 teaspoon baking soda
1 teaspoon salt
3 Meyer lemons, divided (you can use regular lems or try grapefruit)
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon Ceylon cinnamon (see NOTE below)
Directions:
Directions:
1. Heat the oven to 400 degrees. Combine and sift the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.

2. Cut two lemons into 1-inch pieces. 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.

3. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.

4. Spoon the batter into well-buttered cups of muffin pans, filling each half full.

5. Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about one-fourth teaspoon over each muffin. Using a mandoline, slice the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.

6. Bake about 20 minutes, until golden brown (or 14 minutes in a convection oven). Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe can be easily doubled.

Note: Ceylon cinnamon (also called "true" cinnamon) has citrus overtones and a delicate, complex flavor. It's available in specialty stores. You may substitute one-eighth teaspoon ground cinnamon.

 

 

 

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