Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons if Meyer lemons are not available. However, because regular lemons are more tart, you might want to balance the flavor by adding a little orange juice or a teaspoon of honey to mimic the sweetness and floral notes of Meyer lemons.

How should I store these Meyer Lemon Mini Muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, warm in the oven at 300°F for 5–7 minutes or microwave for 15–20 seconds.

Can I make this recipe into regular-sized muffins?

Absolutely! You can bake the same batter in a standard muffin tin. Just fill each cup about ¾ full and extend the baking time to 18–22 minutes. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.

Meyer Lemon Mini Muffins – Best One-Bowl Recipe

Name: Meyer Lemon Mini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 stick butter, softened; 1/2 cup white sugar; 1 large egg; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 cup Greek yogurt; 1/2 teaspoon baking soda; 2-3 Meyer lemons, zested (about 2 teaspoons zest); 1/4 cup Meyer lemon juice (from the same lemons); 1/4 cup light brown sugar, lightly packed

Description

These Meyer Lemon Mini Muffins are moist, bite-sized citrus treats packed with floral Meyer lemon flavor. Made with Greek yogurt for a light texture and finished with a tangy lemon glaze, they’re the perfect snack or brunch item that’s easy to make and hard to resist.

Ingredients

Scale

1 stick butter, softened
1/2 cup white sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup Greek yogurt
1/2 teaspoon baking soda
2-3 Meyer lemons, zested (about 2 teaspoons zest)
1/4 cup Meyer lemon juice (from the same lemons)
1/4 cup light brown sugar, lightly packed

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a mini muffin pan with nonstick spray.
Cream the softened butter and white sugar in a large bowl until light and fluffy (about 1 minute).
Add the egg and mix until well combined.
Stir in the flour and salt just until combined.
In a separate small bowl, stir the baking soda into the Greek yogurt until bubbly.
Add the yogurt mixture and Meyer lemon zest to the batter and gently stir until incorporated. Do not overmix.
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake for 10–15 minutes, or until the tops are lightly golden and a toothpick comes out clean.
While muffins bake, combine the Meyer lemon juice and brown sugar until the sugar is dissolved to create the glaze.
Remove muffins from the oven and drizzle the glaze over them while still warm.
Carefully remove muffins from the pan and let cool slightly before serving.

Notes

Zest the lemons before juicing them for easier handling.
Do not overmix the batter to keep muffins light and fluffy.
Pour the glaze while muffins are still warm to allow full absorption.
Can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
You can substitute Meyer lemons with a mix of regular lemon and orange zest/juice.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini muffins
Calories: 130
Sugar: 9g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg