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.
Make your streusel first.
Refrigerate until you’re ready to use it.
Whisk together your dry muffin ingredients.
In another bowl, beat together your butter, lemon zest, and sugar.
Add in your eggs, vanilla, then alternate your flour and creme fraiche.
Place your batter into your pans.
Then add the streusel.
Bake for 10-11 minutes, then allow to cool completely before glazing.
Glaze lightly and allow it to harden before serving.
- 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.
- 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
- ½ cup powdered sugar
- 1-2 tablespoons Meyer lemon juice
- 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.
- 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.
- 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.