Meyer lemons. Definitely the most beautiful lemons on earth. That vigorous almost orangey yellow colour, the smooth skin and the citrus fragrance simply make you happy. Look at them or smell them, DELIGHT! The flavour is sweet and I heard that meyer lemons are less acidic than normal lemon. And they simply takes these lemon muffins to another new level of deliciousness!
Being said that, these muffins are totally fine and as tasty if you use regular lemons. The process of making these muffins are really quick and easy. You might find it strange to blend the lemons with their skins and seeds and everything. And I do believe that’s why these muffins are incredibly lemony, moist and fragrant! Perfect for breakfast, snack, dessert…
Ingredients (12 regular-sized muffins):
2 cups flour
1 cup and 2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 regular or meyer lemons
2 eggs1 cup milk
1/2 cup canola oil
1/2 teaspoons ground cinnamon
Preheat oven to 400F. Grease muffin tin or line with muffin liners.
To prepare muffins, in a large bowl, sift together flour, 1 cup sugar, baking powder, baking soda and salt. Set aside.
Cut 2 lemons into wedges and put them in a food processor. Add eggs, milk and oil, and blend until almost smooth.
Pour the lemon mixture into the flour mixture, and fold to mix until just blended.
Divide the batter evenly among prepared muffin cups. Set aside.
In a small bowl, combine the cinnamon and the remaining sugar with a fork. Sprinkle about a teaspoon of the cinnamon sugar on top of each muffin.
Thinly slice the remaining lemon and top each muffin with one whole or half slice.
Bake for 20 to 25 minutes until golden brown on top.