meyer lemon muffins

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breakfast is the most important meal of the day, so make it a good one

meyer lemon muffins

meyer lemon muffins

I had lofty aspirations for January. Not quite resolutions, but more like plans

I was going to get more organized; that is going pretty well

I was going to exercise more; that is, let’s just say, going

I was going to cut carbs, that is NOT going anywhere

meyer lemon muffins

Those of you that can eat whole 30 or paleo, my hat is tipped to you. That is hard. I never planned on going no-carb, just lowering my carb intake. Even that is difficult. I love my carbs. Pasta like this make ahead casserole is something I could eat almost nightly. Fresh bread, don’t even get me started. YUM

meyer lemon muffins

My kids made not eating the madeleines easy; they devoured every last one.

But today I found myself craving something sweet and lemony. I searched high and low hoping to find a hidden madeleine. I didn’t find a madeleine, but I did find a meyer lemon hidden underneath the grapefruit.

Not wanting to make another batch of cookies, I made muffins instead. Much more of an acceptable breakfast food I’d say.

meyer lemon  mufins

meyer lemon muffins


  • 1 3/4 cups whole wheat pastry flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • juice from one meyer lemon
  • 1 egg, lightly beaten
  • 1 cup of milk
  • 4 Tbsp butter, melted
  • sugar for topping - I used raw sugar for more crunch


  • pre-heat the oven to 375 degrees
  • mix the flour, sugar, baking powder, and salt in a large bowl
  • add in the lemon juice,, egg, milk , and butter
  • stir only until the dry ingredients are incorporated, there should still be lumps
  • spoon batter into muffin tins (filling about 2/3 of the way)
  • sprinkle with sugar (optional)
  • bake for 20 - 25 minutes

I like to bake with King Arthur Whole Wheat Pastry Flour; it makes me feel better about eating baked goods, but feel free to substitute all purpose flour for the wheat.

Don’t have meyer lemons at home, use a regular lemon. Just make sure you have at least 2 Tbsp of lemon juice for the batter; you really want the muffins to taste like lemon muffins.

Also, for topping I prefer raw sugar, but use whatever you ave on hand, or leave them plain. The muffins are still delicious.

If Charlie ate blueberries, I’d probably add those too, I love a lemon blueberry muffin.

meyer lemon muffins


Muffins from friends –

strawberry basil muffins – something swanky

white chocolate cranberry muffins – kitchen meets girl

red velvet cream cheese muffins – I wash you dry 

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