I was lucky enough to get some fresh Meyer lemons from my neighbor last week. It was the nicest surprise to find when the doorbell rang. So, of course I had to make some Meyer lemon recipes! I know (from bringing countless amounts of baked goods over) that my neighbors love muffins. So, I thought of making these Meyer Lemon Muffins before anything else, so I could thank them for giving me something I love and can’t even buy!
If you don’t have Meyer lemons, you can use traditional lemons in their place and these Meyer Lemon Muffins will still be delicious. But, if you do have, or can get, Meyer lemons then they’ll be even more special. What are Meyer lemons? What is the difference between Meyer lemons and regular lemons? Let me shed some light for you.
What are Meyer lemons?
Meyer lemons are a type of lemon. They are actually native to China and are a hybrid fruit, a cross between a citron and mandarin/pomelo.
What is the difference between Meyer lemons and regular lemons?
Meyer lemons differ in flavor, taste, and looks from traditional lemons. The flavor or Meyer lemons is much more sweet than traditional lemons, while your standard lemon is pretty tart. This is part of the reason I love Meyer lemons so much, as they provide a sweet lemon flavor. They are smaller and more round than traditional lemons. They also differ in color, Meyer lemons tend to be darker yellow and even have a little orange tint to them, while traditional lemons are bright yellow. Their skin is also softer and smoother than traditional lemon skin that has that texture.
But, with all that being said, you can always substitute one for the other – it’s still a lemon so it will work the same in any recipe. But, depending on which type you use, you will have different results with the recipe as far as the flavor profile goes. Get my recipe for Meyer Lemon Muffins below, and make these while it is Meyer lemon season!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Meyer Lemon Muffins
Makes 12 muffins
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
1 teaspoon organic lemon flavor
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
57 grams (1/4 cup) organic cream cheese, room temperature
212 grams (1 2/3 cups) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
170 grams (1 cup) organic mini chocolate chips
4 tablespoons organic salted butter, melted
64 grams (1/2 cup) organic all purpose flour
28 grams (2 tablespoons) packed organic light brown sugar
28 grams (2 tablespoons) organic cane sugar
64 grams (1/2 cup) organic walnuts, chopped
142 grams (1 cup) organic powdered powdered sugar, sifted
2 tablespoons Meyer lemon juice
zest of 1 Meyer lemon
Preheat the oven to 350°F. Line two muffin tins with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor and mix on low until combined and there are no chunks. Add the eggs, milk, and cream cheese and mix until combined.
In a separate bowl, add the flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix until a smooth batter forms, scraping down the sides of the bowl as needed. Add the mini chocolate chips and mix to combine completely. Fill the muffin tins full.
To make the topping: In large bowl, add the melted butter, flour, light brown sugar, cane sugar, and chopped walnuts and mix together until a paste forms.
Using your hands, crumble the topping onto the tops of the muffins.
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the tins.
To make the glaze: In a small bowl, add the powdered sugar, lemon juice, and lemon zest and whisk together until you have a smooth glaze. Drizzle over the tops of the muffins.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the flour in the batter with 212 grams (1 1/3 cups) organic gluten free flour blend. And replace the flour in the topping with 64 grams (1/4 cup plus 2 1/2 tablespoons) organic gluten free flour blend.
High Altitude – Follow the recipe as noted.