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Meyer lemon muffins

Meyer lemon muffins
Bryan Chan / Los Angeles Times

Piled high in a big bowl on the kitchen counter, flamboyantly yellow lemons are usually eye-catching accidental still-life artworks this time of year. Their pure, primary colors and shapes warm the room. But this season, after the citrus-freezing weather, lemons ... Read more

Total time: 40 minutes | Makes 18 muffins
  • 2 cups flour
  • 1 cup plus 2 tablespoons sugar, divided
  • 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

Step 1Heat the oven to 400 degrees. Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.

Step 2Cut two lemons into 1-inch pieces. 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.

Step 3Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.

Step 4Spoon the batter into well-buttered cups of muffin pans, filling each half full.

Step 5Combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle about one-fourth teaspoon 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.

Step 6Bake 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.

Note: From Times test kitchen director Donna Deane. Ceylon cinnamon (also called "true" cinnamon) has citrus overtones and a delicate, complex flavor. It's available in specialty stores. You may substitute one-eighth teaspoon ground cassia cinnamon.


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