Baking Tuesday – Meyer Lemon Muffins
I was struggling with what to bake this week. Nobody in the house was in the mood for anything in particular. Hubby and I are getting ready to head to Aruba (in less than 2 weeks!!) so the thought of extra calories going to the bathing suit booty just doesn’t sound appealing. But, there is a blog to update! 🙂 I searched through recipes that would be easy and didn’t require me to go shopping for anything. I found this recipe.
These are certainly muffins, as in you want to eat them for breakfast or in the afternoon with a nice cup of tea. They were moist and pretty yummy. Naturally, I modified the recipe, so the below recipe is with my modifications…if you want to see the original, click on the link.
Meyer Lemon Muffins
Adapted from Laura / Tutti Dolci
- 1-½ cup Flour
- ½ cups Sugar
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Salt
- ¾ cups Lemon Greek Yogurt
- ⅓ cups Water
- ¼ cups Olive Oil
- 2 Tablespoons Meyer Lemon Zest
- 2 Tablespoons Fresh Meyer Lemon Juice
- 1 whole Large Egg, Lightly Beaten
- 12 teaspoons lemon curd – I used Dickinson’s
Let’s Make It!
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.
Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a teaspoon of lemon curd.
Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
Store muffins in an airtight container at room temperature up to 2 days.