The weather is simply gorgeous here in Ohio, today was almost 80 degrees. Although I’m sure these temperatures will not hold steady, I am definitely enjoying it while I can. Lemons and warm weather seem to go hand in hand, which is why Meyer Lemon desserts have seemed to be making appearances all over the food blog world.

Meyer Lemons are so visually interesting to me, alone they may not seem so different, but place them side by side with a regular lemon and you will definitely notice a difference. The hue of yellow is much more orange and the intoxicating smell is much sweeter.

Don’t know what a Meyer Lemon is? According to Wiki, a Meyer Lemon is a cross between a true lemon and a mandarin orange. The Meyer Lemon was introduced to the United States in 1908 by the agricultural explorer Frank Nicholas Meyer. Popularity of this lemon variety began to climb when the uber influential Martha Stewart started featuring them in her recipes.

When I purchased my Meyer Lemons I also picked up some gorgeous strawberries which I decided to use together to create a delicious spring muffin. In my opinion, the flavors of the Meyer Lemons and strawberries pair together harmoniously and the texture of the muffins are outstanding. I think I am going to makes these again very soon with blueberries instead of strawberries…how delectable does that combo sound? Many thanks to Becca for pointing out a muffin base that produces a beautiful crown! These muffins would be a great addition to your Easter breakfast or brunch.

Looking for more Meyer Lemon recipes? Check out these links…
Meyer Lemon Sticky Rolls from GoodLife {eats}
Berry Meyer Lemon Pancakes from The Novice Chef
Meyer Lemon Meringue Pie from Zen Can Cook
Meyer Lemon Bars from White on Rice Couple


Meyer Lemon Strawberry Muffins

Ingredients:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest and juice of one Meyer Lemon

1 large egg, lightly beaten

3/4 cup (180 ml) *buttermilk

2/3 cup (160 ml) safflower or canola oil

1 teaspoon pure vanilla extract

2 cups chopped, **fresh strawberries


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.


2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.


3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.


4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


Notes:

- Don't have buttermilk? Simply place one tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with milk to equal one cup total. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.

- If using frozen berries, you may have to bake the muffins a little longer than the stated time.

- I also recommend that you not store these is a sealed container, the crowns got very moist and we were not a fan of this textural change.


adapted from the Joy of Baking


All images and text ©

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