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.
Recipe by The Crepes of Wrath at