I clipped this recipe from the Houston Chronicle a year and a half ago, and finally tried it out yesterday using some of my Local Box Meyer lemons. The results are very tasty. But my choice to go with paper liners was not the best one; they stick to the papers a bit, though they’re sticking less now that they’re a day old. The well-buttered muffin tins the recipe counsels would have given a crisper outer edge, though, which would have been nice.
Meyer Lemon Muffins
makes around 18 muffins
- Preheat oven to 400 degrees. Combine flour, 1 c sugar, baking soda, and salt in a large mixing bowl. Set aside.
- Cut two lemons into 1-inch pieces. Put them in a blender and pulse until finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter, and chopped lemon. Stir.
- Make a well in the center of the dry ingredients, and pour in the lemon mixture. Stir just until all ingredients are moistened.
- Spoon the batter into well-buttered cups of muffin pans, filling each 3/4 full.
- Combine the remaining 2 T sugar and the cinnamon. Sprinkle about 1/4 t over each muffin. Cut remaining lemon into as many paper-thin slices as you have muffins. Top each muffin with half a slice of lemon.
- Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan, and cool on a wire rack. Serve warm.