meyer lemon muffins


Lemon lovers, these airy Meyer lemon muffins are for you. Fresh lemon zest and juice (plus a hearty splash of Meyer lemon olive oil) perfumes the muffins with citrus aroma. I used heart-shaped molds and topped each muffin with a thin slice of lemon – consider surprising your Valentine with a freshly baked breakfast! If you don’t have lemon olive oil on hand, use any fruity oil you like.

Meyer Lemon Muffins
Adapted from Cooking Light
1 1/2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup plain fat-free yogurt
1/3 cup water
1/4 cup Meyer lemon olive oil
2 Tbsp Meyer lemon zest
2 Tbsp fresh Meyer lemon juice
1 large egg, lightly beaten
1 Meyer lemon, thinly sliced, seeds removed
1 Tbsp turbinado sugar

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.

Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a lemon slice and sprinkle evenly with turbinado sugar. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins (serving size: 1 muffin)
Calories – 160
Carbs – 23

  1. These muffins are so light and airy with just the right balance of sweetness and tartness. I thought I’d eat just one and leave the other three for my son when he returned home. He’ll be home today and the two that are left are calling my name. Will there be any left when he gets home? After all he didn’t even know they were here to begin with. I am a loving, giving and sharing mother. How strong is my ability to resist? We’ll know by the end of the day.

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