I used to buy this Meyer Lemon Curd from Williams-Sonoma in the summer and make this really easy, and delicious “tart.” Basically all I did was bake a pie shell, pour in the curd and top it with fresh berries. Simple enough, but it tasted like I had been baking all day!
While I was out at Whole Foods last week, I came across some meyer lemons and it reminded me of that curd. I bought two lemons, brought them home and did a Google search to see what I could find. I came across this recipe in the LA Times for meyer lemon muffins and thought I’d give it a whirl.
If you’re not familiar with meyer lemons, they are sweeter than your traditional lemon. Some may describe them as a cross between an orange and a lemon, and this may be pretty accurate as most meyer lemons are darker in color and have more of an orangy color. Regardless they are delicious and you’ve got to try them!
Most lemon muffins call for the juice and the zest of the citrus fruit, but this recipe calls for the whole lemon! Trust me…they turn out just fine.
- 2 c all-purpose flour
- 1 c + 2 tsp of sugar , divided (you’ll use the 2 tsp for topping the muffins)
- 1 tsp baking soda
- 1 tsp salt
- 3 meyer lemons
- 2 eggs
- 1 c milk
- 1/2 c butter, melted
- cinnamon (the recipe calls for Ceylon Cinnamon, but I just used the regular stuff and it was fine)
1. Heat the oven to 400 degrees. Combine the flour, sugar, baking soda and salt in a large mixing bowl. Set aside.
2. Cut two lemons into 1-inch pieces. Put them in a blender (or magic bullet if you have one!) 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. Place 18 muffin-cup liners in muffin cups; coat with cooking spray. Spoon the batter into muffin cups, filling each only half full.
5. Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about 1/4 teaspoon over each muffin. Cut 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 or until a wooden toothpick inserted in center comes out clean. Cool 5 minutes in the pan on a wire rack. Serve warm.
Makes 18 muffins. Enjoy!