1. Can I use regular lemons instead of Meyer lemons for this recipe?

Yes, you can substitute regular lemons for Meyer lemons, but the flavor will be slightly more tart. Meyer lemons are sweeter and less acidic, which is why they work so well in these muffins. If you use regular lemons, you may want to reduce the amount of lemon juice in the glaze to balance the acidity.

2. Can I make these muffins without Greek yogurt?

Greek yogurt helps keep these muffins moist and tender. If you don't have Greek yogurt, you can substitute it with regular yogurt or even sour cream. If you're looking for a non-dairy option, coconut or almond yogurt would work as well.

3. Can I freeze these Meyer Lemon Mini Muffins?

Absolutely! These muffins freeze very well. Once they have cooled, store them in an airtight container or freezer bag. You can freeze them for up to 2-3 months. To thaw, simply leave them at room temperature or warm them in the microwave for a few seconds before enjoying.

Meyer Lemon Mini Muffins Recipe

Description

These Meyer Lemon Mini Muffins are a deliciously light and moist treat, bursting with the sweet and floral flavor of Meyer lemons. The Greek yogurt in the batter ensures a soft, tender texture, while the lemon glaze soaks into each muffin for a refreshing citrus punch. Perfect for breakfast, a snack, or a special treat!

Ingredients

Scale

1 stick butter, softened
1/2 cup white sugar
1 large egg
1 cup flour
1/2 tsp salt
1/2 cup Greek yogurt
1/2 teaspoon baking soda
2–3 Meyer lemons, zested and juiced (about 2 tsp zest and 1/4 cup juice)
1/4 cup brown sugar (lightly packed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Lightly spray a mini muffin tin with non-stick cooking spray.
In a large bowl, cream together the softened butter and white sugar until light and fluffy, about 1 minute.
Add the egg and mix until well combined, scraping down the sides of the bowl as needed.
Stir in the flour and salt, mixing until just combined.
In a separate bowl, stir the baking soda into the Greek yogurt and add it to the batter along with the zest of 2-3 Meyer lemons. Mix gently to combine, being careful not to overwork the batter.
Spoon the batter into the mini muffin cups, filling each about 2/3 full.
Bake for 10-15 minutes, or until the muffins are light golden brown and a toothpick inserted into the center comes out clean.
While the muffins are baking, make the glaze by mixing the Meyer lemon juice and brown sugar in a small bowl until the sugar is dissolved.
Once the muffins are done, remove them from the oven and drizzle the glaze over the warm muffins.
Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy!

Notes

For a dairy-free option, substitute the Greek yogurt with non-dairy yogurt like coconut or almond yogurt.
If you don’t have Meyer lemons, regular lemons can be used, though the flavor will be slightly more tart.
Leftover muffins can be stored in an airtight container for up to three days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Baking, Snacks, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 95
Sugar: 10g
Sodium: 30mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 35mg