Okay. I admit to being a Meyer lemon freak. I mean. I even have my very own Meyer lemon tree.
The only thing is, in Arkansas I can’t grow it outside year round. So…my typical harvest is between 1 to 3 lemons. Not exactly enough to do much, huh? Oh well, it gives me joy to watch them grow. For months. And months. And months.Y’all, it takes a lot of patience to birth a Meyer lemon.
This sweet winter citrus, native to China, is thought to be a cross between a regular lemon and a mandarin orange. Meyer lemons are smaller and more round than regular lemons, with smoother, thin, deep yellow to orange skin, and dark yellow pulp. Many people like to preserve them for uses in Moroccan cuisine.
These Meyer Lemon Breakfast Muffins are not especially sweet, so they are a great way to start your mornings.
If you’re a lemon lover like I am, you’re gonna’ jump on these.
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 3 Tablespoons light brown sugar, firmly packed
- 1 1/2 Tablespoons sugar
- 1 teaspoon fine lemon zest
- 1 teaspoon fresh Meyer lemon juice
- 1/2 teaspoon sea salt
- 5 Tablespoons unsalted butter, melted
- 1/2 cup sliced almonds, toasted
Muffins
- 2 eggs
- 1/2 cup sugar
- 1/2 cup canola oil
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons fine Meyer lemon zest
- Juice of 1 Meyer lemon (about 2 Tablespoons)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 Tablespoons sour cream or Greek yogurt
- 1/4 cup prepared lemon curd (store bought of homemade)
Lemon Syrup
- 1/2 cup sugar
- 1/2 cup Meyer lemon juice
Instructions
- Preheat oven to 350 degrees F. Line large muffin tins with paper cups and spray lightly with nonstick spray.
Streusel
- In a small bowl, whisk together flour, sugars, lemon zest, lemon juice and salt. Stir in melted butter and almonds; mix with a fork until thoroughly combined to a crumble.
Muffins
- In the bowl of an electric mixer, combine eggs, sugar and oil. Beat at medium-high until thick and creamy, 6 minutes.
- Stir in melted butter, lemon zest and juice until well combined.
- In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture. Beat just until combined. Stir in sour cream and lemon curd and combine.
- Pour mixture evenly among 6-7 large muffin cups. (I use a large ice cream scoop.)
- Sprinkle with streusel mixture (There will be streusel left over. Freeze for a later use.)
- Bake about 20-25 minutes. Remove from oven and punch holed in tops of muffins with a toothpick.
Lemon Syrup
- In a small saucepan, combine lemon juice and sugar. Bring to a slow boil and cook until slightly thickened.
- Spoon syrup over hot muffins, allowing syrup to soak into muffins. Cool muffins in pan for 10 minutes. Remove to a wire rack or serve while warm.
Beautiful presentation! These look and sound so good. I have to ask. Where do get them.