I was excited to find Meyer lemons on sale at the grocery store this week. I've been seeing lemon recipes popping up on a lot of the blogs that I peruse regularly and there is nothing that I love more than a good lemon recipe. Its that time of year when citrus is in abundance and I have a stack of new citrus recipes that I'm itching to try. When I saw Meyer lemons at our local grocery store, I was very pleasantly surprised as they are hard to find around where I live. Usually I have to go to Trader Joe's or Whole Foods. If you are unfamiliar with them, they are sort of a cross between a lemon and orange with a sweeter, less tart taste than a regular lemon. They are delicious to use in baking. Meyer lemons are in season during the winter months so now is my time to dust off the stack of recipes I've been saving for the past year.
While this muffin recipe was originally made with regular lemon juice, I thought it was especially good made with the Meyer lemons. I used both zest and freshly squeezed juice and it was such a nice combination with the berries. You can use your favorite berry with this muffin and either fresh or frozen works for this recipe. I just happened to have a bag of frozen mixed berries from Trader Joe's in the freezer so I used that and really liked the results of having raspberries, strawberries, blackberries, and blueberries in this muffin. Yum! The turbinado sugar added a nice little crunch topping and some added sweetness to the top.
Meyer Lemon and Mixed Berry Muffins
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1-2 Tbs. freshly squeezed Meyer lemon juice or 1 Tbs. regular lemon juice
2/3 cup firmly packed light brown sugar
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 Tbs. finely grated Meyer lemon zest or regular lemon zest
1 cup frozen mixed berries or any combination of your favorite fresh or frozen berry, such as raspberries, strawberries, blueberries, or blackberries.
Turbinado sugar, optional
Preheat an oven to 425 degrees F. Line a 12 cup muffin pan with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add in the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the berries until just evenly distributed. Do not over mix.
Spoon the batter into the prepared muffin tins, filling them nearly full. Sprinkle the muffins with turbinado sugar. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve.
Adapted from Williams and Sonoma