Meyer Lemon Mini Muffins

Well, it happened – we finished Battlestar Galactica this weekend. It was pretty bittersweet; we tried to make the show last as long as possible, but I always feel accomplished when we finish a series and I’m so glad that we finally watched BSG. I especially loved the ending; a lot of my friends told me that I should be prepared to hate the ending, but I have no idea what they were talking about because I thought it was perfectly done. I guess once you come to terms with the ending of Lost, you can deal with just about any ending, am I right? Anyway, I think that the next show we’re going to start is Justified. We watched three episodes on Sunday before the Oscars and I’m already hooked. Speaking of the Oscars, I thought they were pretty good. I loved all of Billy Crystal’s quick jokes throughout the show, but I didn’t get why he felt the need to do Sammy Davis Jr. I get that it was a popular character 20+ years ago, but it’s just not okay to do now; it just goes to show how out of touch the Academy is. Who’s the genius that said, “Let’s put Billy Crystal as Sammy Davis Jr. in a limo with Justin Bieber!” Dummies – Bieber doesn’t pull the 18-24 crowd, believe me. I may not completely agree with who was nominated or who won, but I thought the show was fun to watch despite that debacle. I didn’t get a chance to watch Jimmy Kimmel’s after-show, since it was midnight at that point and I have to wake up early for work, but I can’t wait to watch it tonight because he always brings the laughs.

Yes, another Meyer lemon recipe. I already made some Meyer Lemon Curd, with which I made my Meyer Lemon Yoda Sandwich Cookies, but I just adore Meyer lemons so much. I wish that they were available all year long, but since they aren’t, I feel like I have to make as many things with them as I can before they are gone. These mini muffins are like tiny coffee cakes, and you get lots of sweet lemony flavor in every bite. I especially loved the buttery streusel topping; who wouldn’t? When you bake these, your kitchen will light up with the fragrant smell of Meyer lemons and anyone who is around won’t be able to resist coming by to try to snag a muffin before they are all gone, just like the lemons themselves.

Meyer Lemon Mini Muffins
Your ingredients.

Meyer Lemon Mini Muffins
Make your streusel first.

Meyer Lemon Mini MuffinsMeyer Lemon Mini Muffins
Refrigerate until you’re ready to use it.

Meyer Lemon Mini Muffins
Whisk together your dry muffin ingredients.

Meyer Lemon Mini Muffins
In another bowl, beat together your butter, lemon zest, and sugar.

Meyer Lemon Mini Muffins
Add in your eggs, vanilla, then alternate your flour and creme fraiche.

Meyer Lemon Mini Muffins
Place your batter into your pans.

Meyer Lemon Mini Muffins
Then add the streusel.

Meyer Lemon Mini Muffins
Bake for 10-11 minutes, then allow to cool completely before glazing.

Meyer Lemon Mini Muffins
Glaze lightly and allow it to harden before serving.

Meyer Lemon Mini MuffinsMeyer Lemon Mini Muffins

Meyer Lemon Mini Muffins
Prep time: 
Cook time: 
Total time: 
For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ⅓ cup plus 2 tablespoons packed brown sugar
  • ¼ teaspoon kosher salt
  • zest of 2 Meyer lemons
  • 6 tablespoons unsalted butter, room temperature and cubed
  • 1. First, make the crumb topping. Whisk together the ¾ cup of all-purpose flour, ⅓ cup plus 2 tablespoons brown sugar, zest of 2 Meyer lemons, and ¼ teaspoon kosher salt. Add in the 6 tablespoons of room cubed butter, and with your hands or a pastry cutter (I prefer to use my hands), blend the butter into the dry mixture until medium sized crumbs form. Cover and place in the refrigerator until ready to use.
For the Mini Muffins:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • ½ cup unsalted butter, room temperature and cubed
  • 1 cup granulated sugar
  • zest of 6 Meyer lemons
  • 2 eggs, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup crème fraîche
For the Glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoons Meyer lemon juice
  1. Preheat your oven to 350 degrees F. Whisk together the flour, baking powder, baking soda, and salt in a medium sized bowl and set aside. In the bowl of your mixer, beat together the cubed ½ cup of unsalted butter, 1 cup of granulated sugar, and lemon zest until light and fluffy, about 3 minutes. Add in the eggs, one at a time, scraping down the bowl as needed, then add in the vanilla. Alternatively add in the flour mixture and crème fraîche, starting with a third of the flour, half of the crème fraîche, then the flour, the rest of the crème fraîche, then finish with the remaining flour.
  2. Place muffin cups in your muffin pans and spray with non-stick spray. If you are making mini muffins, like I did, add about 1½ to 2 teaspoons of batter to each cup, then top with 1 teaspoon of streusel. If you would like to make regular sized muffins, place ¼ cup of batter in each cup and top with about 1 tablespoon of streusel. Bake for 10-12 minutes for mini muffins or 18-20 minutes for regular sized muffins, until they are set and no longer jiggle in the pan. Allow to cool completely before glazing.
  3. Whisk together the powdered sugar and lemon juice, then drizzle over your cooled muffins with a spoon. Allow the glaze to harden at room temperature for about an hour or two. These will keep well at room temperature in an airtight container for 1 day, then put in the fridge and they will keep for up to 3 more days.


32 Responses

  1. I still have a ton of meyer lemons leftover, these need to happen!

  2. Anthony says:

    While I thought BSG went wholly off the rails somewhere early in season 3 (Quote from the creator: “Plot doesn’t matter.”), Justified is a bright rainbow of awesomeness. The cast and writers do a great job.

    And I’m passing this recipe on to a friend, who’ s a nut both for baking and Meyer lemons. I doubt she’ll be able to resist. :)

  3. Lindsay says:

    Mmmm, these look so amazing. I haven’t used Meyer lemons before but your recipes are going to make me go out and get some, I know it :)

    Glad you finished BSG!! I think we might be onto Alias next.

    • Sydney says:

      I totally forgot about Alias until I watched an old episode of SNL where Topher Grace hosted because he was filling in for Jennifer Garner after she hurt her back doing a stunt, hahah.

  4. Deanna B says:

    Anything with a crumb topping is going to be amazing. I think its etched in stone or something.

  5. sarah.a says:

    my husband will love this recipe. i’m going to have to make it!

  6. Elizabeth says:

    I’ve been seeing Meyer lemon everywhere recently!

  7. Kari says:

    A month or two ago, I ordered a bag of powdered lemon juice and one of powdered lemon peel from King Arthur Flour What do you think of adding some of the powdered juice to the batter, perhaps, so as to cut down a little on the sweetness? Do you think it would change the acidity too much?

  8. These look great for a spring breakfast and/or snack! I also tagged you in my blog post today, FYI. :)

  9. Jessica says:

    These look amazing! I love anything with a crumb topping!

  10. Sarah says:

    I made these today and I must say they are delicious!! Every recipe of yours that I’ve tried has been mouthwatering… Keep up the good work!

  11. Charli says:

    These looks fantastic! Definitely on my list to try, though since you mentioned your lemon curd I think these would be great maybe filled with some…will let you know how it goes!

  12. Amanda R. says:

    Love them. Made them tonight. I used sour cream instead of creme fraiche. Turned out perfectly.

  13. Louisa says:

    What is the oven temp?

  14. These are so cute! I just made some muffins today, and I literally ate half of them in one sitting. I’m way too addicted to muffins. Might have to make some with your recipe to replace all the ones I ate 😉

  15. […] (Adapted from Crepes of Wrath) […]

  16. YUM! – I’m obsessed with citrus right now! Love your bright, gorgeous photos!

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