Sweet and floral Meyer lemons are the star of the show in these Meyer Lemon Mini Muffins. Greek yogurt keeps them so light and moist – they are delicious!
Meyer Lemon – up until recently I didn’t really know what this fruit was. I had heard of them and seen them on many restaurant menus, but I had never actually researched meyer lemons or bought them. And then I saw a bag of the gorgeous things at Trader Joes the other day and all of that changed. I am now obsessed with Meyer Lemons, and in particular with these meyer lemon mini muffins!
Meyer lemons are a brighter yellow color than regular lemons – they almost have a hint of orange to the color. The skin is smooth in texture. The flavor is sweet and almost floral and is less acidic than a normal lemon. They are perfect. Haha! But really, I love them and they are in season right now so if you see them at the market, I definitely recommend buying them!! And then, making these muffins.
These mini muffins are made with meyer lemon zest in the batter, and then are soaked in a glaze made from meyer lemon juice – giving these tons of delicious citrus flavor. These are the moistest little mini muffins ever – that starts with 1/2 cup of Greek yogurt in the batter. Yogurt in a recipe always leads to a moist muffin. Then when the muffins come out of the oven, I poured a glaze made from the lemon juice mixed with some brown sugar over the warm muffins. They soak up the mixture and become so flavorful and moist. They are so good!
Almost dangerously good – I couldn’t stop popping these lil guys into my mouth. Mini muffins are just so easy to eat!
Sweet and floral Meyer lemons are the star of the show in these Meyer Lemon Mini Muffins. Greek yogurt keeps them so light and moist - they are delicious!
Ingredients
- 1 stick butter, softened
- 1/2 cup white sugar
- 1 large egg
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 1/2 teaspoon baking soda
- 2-3 Meyer lemons, zested then juiced (yield about 2 tsp zest and 1/4 cup juice)
- 1/4 cup brown sugar (lightly packed)
Instructions
- Preheat oven to 375 degrees F. Lightly spray a mini muffin pan with nonstick cooking spray.
- In a large bowl, cream together the butter and white sugar until the mixture is light and fluffy, about a minute. Add the egg, and mix until well combined, about a minute. Stir in the flour and salt. Stir the baking soda into the yogurt, then add to the batter along with the lemon zest. Stir everything to combine, but do not over mix.
- Spoon the muffin batter into the tin, filling the cups about 2/3 full.
- Bake for 10 - 15 minutes, until the muffins are light golden brown.
- Meanwhile, mix together the brown sugar and the meyer lemon juice, until the brown sugar is dissolved.
- Remove the muffins from the oven, and drizzle the glaze over the warm muffins. Remove the muffins from the pan while they are still warm, and enjoy!
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You can use Meyer Lemon in all of these delicious lemon treats!
Meyer lemons are the BEST – use them for curd too! Hope your SF trip was amazing 🙂
Thanks, Shikha! Meyer lemon curd sounds incredible!!
Mmm…I can imagine how amazing these must smell while baking! These look like the perfect cheery antidote to cold wintry weather 🙂
The smell – yummmm!!! Thanks for stopping by!
I’m totally like you… I’ve tasted meyer lemons. Seen them in restos. But never ever have bought one or cooked with one. But this is a perfect way to break into the meyer lemon world! I’m going to have to search them out now. Loving these mini muffins. They look so fluffy and moist!
Thanks, Chris! I hope you can find them – I know you will create something awesome with them!
These are adorable! And confession – I’ve never had meyer lemon either! Now I must find at least one to try!
I’m so glad I’m not the only one who is new to the Meyer lemon game!! Thanks for stopping by, Kelley!
These muffins are so tempting! The perfect little bite!
Thanks Amanda! They were so tempting…I ate way too many!
My daughter loves lemon. I’ll have to give these little muffins a try!
So delicious! I love lemon desserts!
Funny you should feature Meyer lemons. On my blog I recently featured a recipe for a Meyer lemon shrub. Great for cocktails or you could just add some to sparkling water.
I LOVE anything lemon so I cannot wait to try these! Also I <3 that you used Greek Yogurt!!! Yum!!!
Holy moly, these beauties make me so happy! Like little sunshine muffins in the midst of this ridiculous winter 🙂 I love lemons of all types, but Meyers definitely make me weak in the knees.
Meyer lemons are one of my favorite things, and these little darlings look so clean and delicious – the perfect accompaniment to a lovely brunch.
These are so pretty, Cate!! I love that photo of the three muffins stacked. <3 I really like baking with yogurt, so I'm going to have to give these a try.
How funny — I just picked up a bag of these gorgeous Meyer lemons from Trader Joe’s too! Now I have a good use for them! Love the sound of these muffins – and love using yogurt in the batter!
I have never had meyer lemons here! But your description and mostly these muffins make me want to change that ASAP!!
Do you have the nutritional information on these? They look delicious!!
I love love love meyer lemons. They are so perfect this time of the year and this recipe is the perfect way to showcase their deliciousness.
Oh, these look so incredible, Cate!! I love the Greek yogurt — always a sign of good things to come in baked goods 🙂 these sound and look absolutely delicious. Hope you’re doing well!!
Thank you so much, Cynthia! Hope you are doing well too! Let’s get a coffee soon!
Hello,
These look lovely and will be my first recipe using Meyer lemons. I want to know how many mini muffins this recipe will yield? I don’t think I saw that on here. I’m looking to make about 6-8 dozen of them. Was also wondering if I could use wild frozen Maine blueberries in the mix. My son in law and granbaby also love blueberries so figure why not?!
Will be also making the lemon blueberry loaf recipe with the rest of the Meyers lemons.
Thank you in advance for a reply.
(*_*)
Chelle
Okay just saw the amount of muffins recipe will make at the top of the recipe card. I was looking for it too far down LOL
Just saw your other comment! But I think adding blueberries would definitely work in this recipe – great idea!
I’ve made them twice but I made them in regular muffin tins and baked for 20 min, didn’t get 12 from the batter but they were lovely. now I double them and get about 16. thanks for the recipie
I made a beautiful mistake and added the lemon juice into the recipei nstead of using it in the frosting. I also made them regular sized and they were delicious!
Cate, these are so delicious and moist! Wonderful recipe – thank you!!!