Meyer Lemon Coffee Cake Muffins Recipes

MEYER LEMON COFFEE CAKE

Meyer Lemon Coffee Cake image

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 16

Ingredients

1 3/4 cups unbleached all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter
5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 to 4 tablespoons Meyer lemon juice

Steps:

Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

MEYER LEMON COFFEE CAKE MUFFINS

Meyer Lemon Coffee Cake Muffins image

We added lemon peel and juice to Betty Crocker cinnamon streusel premium muffin and quick bread mix to make these yummy muffins with a lemony twist.

Provided by Paula Jones

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

1 box (15.2 oz) Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
Grated peel and juice of 1 Meyer lemon
Meyer lemon peel strips, if desired

Steps:

Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, stir muffin mix, milk, oil, eggs, grated lemon peel and lemon juice until blended. Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle streusel from packet over batter.
Bake 16 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Garnish with lemon peel strips. Serve warm.

Nutrition Facts : ServingSize 1 Serving

MEYER LEMON MUFFINS

Meyer Lemon Muffins image

I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

Provided by BecR2400

Categories Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 cup sugar, and
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
3 meyer lemons, divided
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon ceylon cinnamon (regular cinnamon is fine)

Steps:

Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!). Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
Spoon the batter into well-buttered cups of muffin pans, filling each half full.
Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.

Nutrition Facts : Calories 165, Fat 6.3, SaturatedFat 3.8, Cholesterol 36.1, Sodium 259.4, Carbohydrate 25.1, Fiber 0.8, Sugar 12.9, Protein 2.8

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