1. Can I use regular lemons instead of Meyer lemons?

Yes, but the flavor will be more tart and less sweet. To mimic the flavor of Meyer lemons, use a mix of regular lemon and orange (e.g., two-thirds lemon, one-third orange). Keep in mind that the bitterness from the lemon peel may be stronger, so you may want to reduce the amount of peel used.

2. How should I store Meyer lemon muffins?

Store your muffins in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds or in a toaster oven for a fresh-from-the-oven texture.

3. Can I make this recipe gluten-free or dairy-free?

Absolutely! For a gluten-free version , use a 1:1 baking flour blend. For a dairy-free version , swap the milk for plant-based milk like almond or oat, and use coconut oil instead of butter. The result will still be moist and flavorful, with just a slight variation in texture.

Meyer Lemon Muffins That Are Moist, Tangy, and Irresistibly Easy

Name: Meyer Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (9 oz) all-purpose flour; 1 cup + 2 tablespoons granulated sugar, divided; 1 teaspoon baking soda; 1 teaspoon salt; 3 Meyer lemons, divided; 2 large eggs; 1 cup milk; 1/2 cup (1 stick) butter, melted; 1/2 teaspoon ground cinnamon; Cooking spray (for muffin liners)

Description

These moist and flavorful Meyer lemon muffins are made with whole lemons — including zest, juice, and peel — to deliver a bright, citrusy punch in every bite. A cinnamon-sugar topping adds a touch of sweetness and spice, perfectly balancing the natural tartness of the lemon. Ideal for breakfast, brunch, or a snack with tea.

Ingredients

Scale

2 cups (9 oz) all-purpose flour
1 cup + 2 tablespoons granulated sugar, divided
1 teaspoon baking soda
1 teaspoon salt
3 Meyer lemons, divided
2 large eggs
1 cup milk
1/2 cup (1 stick) butter, melted
1/2 teaspoon ground cinnamon
Cooking spray (for muffin liners)

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Instructions

Preheat the oven to 400°F (200°C). Line 12 muffin cups with paper liners and lightly spray them with cooking spray.
In a large bowl, combine flour, 1 cup of the sugar, baking soda, and salt. Set aside.
Cut 2 Meyer lemons into 1-inch pieces, removing any seeds. Blend them in a blender or food processor until finely chopped.
In a medium bowl, lightly beat the eggs. Stir in the milk, melted butter, and chopped lemons until combined.
Make a well in the dry ingredients and pour in the wet mixture. Stir just until all ingredients are moistened. Do not overmix.
Spoon the batter into the muffin cups, filling each about halfway full.
Mix the remaining 2 tablespoons of sugar with the cinnamon. Sprinkle about 1/4 teaspoon over each muffin.
Thinly slice the remaining Meyer lemon into 9 slices, then cut each slice in half. Place one lemon half-slice on top of each muffin.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use Meyer lemons for best results; regular lemons may result in a more bitter taste.
Don’t overmix the batter to keep muffins tender.
Paper-thin lemon slices will soften during baking and are safe to eat.
Muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 170mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg