Lemon Muffins - Mama's Gotta Muffin Top

Lemon Muffins

It’s an absolutely beautiful day today in Los Angeles. The sun is shining (yes, again), the air is balmy, and I’ve decided to stay in and bake Lemon Muffins. I know, I know. I should go out and get some exercise, get that heart rate up and breathe some fresh air. But I can’t help myself, I just want to stay in and bake. I’m really not kidding when I say Mama’s Gotta Bake. But it’s okay, this is LA and it will be sunny again tomorrow. I promise, I’ll get out there tomorrow.

I still have half a bag of these Meyer lemons sitting on my countertop. They won’t last forever, so I’m foraging through the recipe file looking for a tasty way to use this beautiful citrus fruit. I found a recipe from The Los Angeles Times for Meyer Lemon Muffins. You could still make these muffins with regular lemons if you don’t have the Meyers, it’s just that they won’t be as sweet. But they’ll still be good. Anyway, what I like about these particular muffin tops is that the cinnamon and sugar sweetly caramelize the edges of the muffins and the lemon slice gives it a tart tang.

 Lemon Muffins

From The Los Angeles Times 

• 2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 Meyer lemons (or regular lemons)
• 2 eggs
• 1 cup milk
• 1/2 cup butter (1 stick), melted
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar

Directions

1. Preheat your oven to 400 degrees F. Grease a muffin tin with melted butter using a pastry brush. 
2. In a large bowl, combine the flour, sugar, baking soda and salt, and set aside.
3. Cut two of your lemons into one-inch pieces (rind and all). Put them in a blender and pulse until the mixture is finely chopped. In  a large bowl, lightly beat the eggs. Add the milk, butter and  the chopped lemons and stir.
4. Make a well in the center of the dry ingredients and pour the lemon mixture in. Fold the ingredients together just until they are incorporated and all the ingredients are moistened.
5. Spoon the batter into the tins, about 2/3 full. I use an ice cream scoop so that I get an equal amount of batter in each well.
6. I baked one tin with muffin liners and one without. I prefer the muffins baked without liners much more as they got golden brown and a little crispy on the outside. Just make sure to brush each compartment thoroughly with melted butter, (use a pastry brush).
7. Stir together in a small bowl the 2 tablespoons of sugar and the cinnamon. I used Vietnamese cinnamon just because I prefer the flavor. Sprinkle the mixture over the top of each muffin. Cut the remaining lemon into paper thin slices, and then cut each slice in half. Top each muffin with a half slice of lemon.
8. Bake for about 20-22 minutes until golden brown,  and when a toothpick inserted in the center comes out clean.
9. Cool in tin for about 5 minutes.

Makes 18-20 muffins

You can make these muffins with muffin liners or without. I preferred the look of the muffins without the liners as they got a beautiful, golden brown. Either way, you’ll be pleased with the results.

Lemon Muffins

Recipe: Easy

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