Meyer Lemons have been on my list of things to try for a very long time and I finally found some! I have been on quite a muffin kick lately and I knew the Meyer lemons would brighten up the morning in a batch of muffins.
If Meyer lemons are new to you, they seem to be a cross between a lemon and maybe a mandarin orange. They are sweet enough to eat and are a little smaller than regular lemons. They can be pretty hard to find around here, but I am sure enjoying them!
Muffins are ideal for us because they are ready whenever the boys get in from feeding cows and breaking ice in the water tanks. These sure didn’t last long and I think I’m ready for another batch!
Of course if you can’t find Meyer lemons, you can use regular lemons, the muffins will just be a tad bit more tart. I do have to encourage you to use fresh lemon juice. Until a few years ago, I only used lemon juice from a bottle. There is no comparison, plus with fresh lemons you can use the zest which really makes the lemon flavor pop in your dishes.
Meyer Lemon Poppy Seed Muffins
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup sugar
- 3 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/3 cup powdered sugar
- 1 tablespoon Meyer lemon juice
Preheat oven to 375°F.
In a large bowl, combine butter, eggs and sugar, beating until creamy. Add lemon juice and combine. Add flour, baking powder, salt and poppy seeds and stir just until combined. Do not over mix.
Scoop or spoon into lined or greased muffin tins.
Bake for 18-20 minutes or until a wooden pick inserted comes out clean.
Meanwhile combine powdered sugar and lemon juice for glaze and brush over baked muffins as soon as the come out of the oven.
Serve warm or at room temperature. Store cooled muffins in an airtight container.
More Muffins to Love:
Lemon Ricotta Blackberry Muffins from Two Peas & Their Pod
Bakery-Style Chocolate Chip Muffins from Sally’s Baking Addiction
Carrot Cake Muffins from Cooking with Books