« «  ~St. Pat’s Caraway Pull Apart Rolls~   |   ~Sweet Tea Tart~  » »

~Sweet Meyer Lemon Muffins~

Sweet Meyer Lemon Muffins

You know I don’t know why I find it so hard to write a post. I can yammer and yammer away in real life about almost nothing but when it comes to putting words to paper, or post, I never know what to say. Ah well I guess that is natures way of keeping my posts short or no one at all would read them. LOL!! Well what are you all doing this week? I am off of school for spring break and I will be baking and cleaning and getting ahead on homework and possibly getting my car fixed, it needs a new fuel pump… there goes a bunch of money I don’t have *sigh*. I will also be doing a little bit of work on the site, I am going to set up an Amazon store so I can easily list what items I use in case you are interested in getting one to. But before I start on all of that I want to make sure I post my recipe for the week… Sweet Meyer Lemon Muffins!

I have to tell you that I have never baked with Meyer Lemons before. In fact I have never seen or had one before this year either, but I did buy a dwarf tree last year and it just started budding flowers this spring so I hope by next spring I will be flooded with them so I can bake up some goodies for you. Well this is a quick 411 of how I got my hands on some recently… a few weeks ago I noticed that my backyard neighbor had a citrus tree that was bearing fruit and I asked Billie, my neighbor, what tree that it was, the fruit was to small for an orange but not the bright yellow of a lemon, and she informed me that it was a Meyer lemon tree and offered me two of the lemons. I must admit that I was happy to take them but I really didn’t know what to do with them. I mean just two lemons are not a lot to work with but then last week while Billie and I were talking about our dogs, she just got an adorable shih tzu puppy named Bear… short for teddy, she offered me three more of the lemons and then I knew that I was going to have to make something with them now that I had 5, I had put the other two in the fridge for keeping, so I remembered the recipe I had seen at Annie’s Eats for Orange Muffins and I knew that I was going to have to try them but with Meyers instead of oranges. So that in a nut shell is how I came up with this weeks post for… Sweet Meyer Lemon Muffins!!

Sweet Meyer Lemon Muffins

Sweet Meyer Lemon Muffins

An airy muffin covered in a tangy lemon sweet glaze. Just right with a cup of joe!

Ingredients

  • 16 Tbsp. Butter, melted
  • 1 C. Whole milk
  • 1/2 C. Meyer lemon juice
  • 1/2 C. Sour cream
  • 2 Eggs
  • 3 1/2 C. A-P Flour
  • 1 C. Granulated sugar
  • 1 1/2 Tbsp. Baking powder
  • 1/2 tsp. Salt
  • 1 1/2 tsp. Meyer lemon zest
  • 2 1/4 C. Powdered sugar
  • 6 Tbsp. Meyer lemon juice
  • 1 1/2 tsp. Meyer lemon zest

Instructions

  1. Preheat your oven to 350°F, 325°F if using a convection oven.
  2. Line 24 muffin cups with liners.
  3. In a small sauce pan, over low heat, melt the butter and set aside to cool.
  4. In a medium mixing bowl, or a large Pyrex measuring cup, combine the milk, Meyer lemon juice, sour cream, eggs and melted butter. Mix to combine
  5. In a large mixing bowl combine the flour, sugar, baking powder and salt. Mix to combined.
  6. Make a large well in the dry ingredients and pour the wet ingredients into the well.
  7. Now scraping from the outside of the bowl to the inside combine the dry ingredients into the wet. When the dough just comes together fold in the Meyer lemon zest and finish folding until the zest until it is dispersed. Be careful not to over mix our your muffins or they will come out tough.
  8. Scoop the muffin dough into the paper liners until they are 2/3 full.
  9. Bake the muffins for 18-22 minutes or until the muffins are light brown around the edges and tooth pick inserted into a muffin center comes out clean.
  10. Remove the muffins from oven and cool them to room temperature.
  11. While the muffins are cooling in a medium mixing bowl combine the powdered sugar, Meyer lemon zest and add enough Meyer lemon juice to make the glaze loose, reserve any excess juice in case you need to add more later to loosen up the glaze.
  12. Dip the top of the muffins into the glaze and let them dry. Then dip them again if you like a double dipped muffin like I do.
  13. Let the muffins dry before storing them in a air tight container for 2-4 days.

Notes

Adapted from Annie's Eats

http://truebluebaking.com/2014/03/10/sweet-meyer-lemon-muffins/

Well that’s it for this week. I hope you all have a great rest of your week and please drop back by after you try these delish Sweet Meyer Lemon Muffins and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!

sig

This recipe featured at Yesterday On Tuesday "Project Inspire{d}".

This recipe featured at Yesterday On Tuesday “Project Inspire{d}”.

This recipe featured at Katherines Corner "Meal Planning Recipes".

This recipe featured at Katherines Corner “Meal Planning Recipes”.

This recipe featured at Lil' Luna "Breakfast Recipes".

This recipe featured at Lil’ Luna “Breakfast Recipes”.

This recipe featured at Sweet Bella Roos "Pin It Thursday!".

This recipe featured at Sweet Bella Roos “Pin It Thursday!”.

This recipe featured at Mama Dish "Moonlight & Mason Jars Link Party".

This recipe featured at Mama Dish “Moonlight & Mason Jars Link Party”.

This recipe featured on Ma Niche "Tasty Tuesdays".

This recipe featured on Ma Niche “Tasty Tuesdays”.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge