Meyer Lemon Muffins
Bright, zesty, and irresistibly tender, these Meyer Lemon Muffins are a citrus lover’s dream! Infused with the sweet-tart essence of Meyer lemon zest and juice, these homemade muffins strike the perfect balance between tangy and sweet, while Greek yogurt ensures a moist, fluffy texture. Topped with a delicate lemon glaze, they’re an elegant yet easy treat for breakfast, brunch, or an afternoon snack. Quick to prepare and bursting with flavor, this recipe is an excellent choice for showcasing seasonal Meyer lemons. Treat yourself to these bakery-worthy muffins that taste as fresh as they look!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 Meyer lemons
- 0.5 cups unsalted butter
- 1 cups plain Greek yogurt
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups powdered sugar
- 1.5 tablespoons freshly squeezed Meyer lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Zest the 2 Meyer lemons and add the zest to the dry ingredients. Set the lemons aside for juicing later.
In a small saucepan, melt the unsalted butter over low heat and let it cool slightly.
In a medium mixing bowl, combine the melted butter, plain Greek yogurt, eggs, and vanilla extract. Whisk until smooth and creamy.
Juice 1 of the Meyer lemons and add 2 tablespoons of the juice to the wet ingredients, whisking to incorporate.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar and 1.5 tablespoons of freshly squeezed Meyer lemon juice until smooth.
Remove the muffins from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack.
Once the muffins have cooled slightly, drizzle the lemon glaze over the tops using a spoon or a small piping bag.
Allow the glaze to set for a few minutes before serving. Enjoy your fresh Meyer Lemon Muffins!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 520 mg | 174% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 224.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 437 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
