Meyer Lemon Mini Muffins

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 Mini Muffins |

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 Lemon Mini Muffins |

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!

Meyer Lemon Mini Muffins |

Meyer Lemon Mini Muffins |

Meyer Lemon Mini Muffins |

Meyer Lemon Mini Muffins

Yield: 24 mini muffins

Meyer Lemon Mini Muffins

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!


  • 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)


  1. Preheat oven to 375 degrees F. Lightly spray a mini muffin pan with nonstick cooking spray.
  2. 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.
  3. Spoon the muffin batter into the tin, filling the cups about 2/3 full.
  4. Bake for 10 - 15 minutes, until the muffins are light golden brown.
  5. Meanwhile, mix together the brown sugar and the meyer lemon juice, until the brown sugar is dissolved.
  6. 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!

Connect with Chez CateyLou!

Facebook | Twitter | Google+

Pinterest | Instagram

You can use Meyer Lemon in all of these delicious lemon treats!

Lemon Bundt Cake
Lemon Bundt Cake |

Lemon Blueberry Yogurt Cake
Lemon Blueberry Yogurt Cake |

Baked Lemon Donuts with Greek Yogurt
Baked Lemon Donuts with Greek Yogurt |

Lemon Ricotta Pancakes
Lemon Ricotta Pancakes |

Related posts:


  1. says

    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!

  2. says

    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.

  3. says

    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!!

  4. Michelle says

    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.

    • Michelle says

      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

  5. Beverley says

    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

  6. Darisse Smith says

    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!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>