Meyer Lemon Poppyseed Muffins

In our KC Door to Door Organics box this week came a bag of precious little Meyer Lemons. That means dessert is nigh in this house. If you’re not familiar with Meyer Lemons, they are often smaller and rounder than regular lemons, and they tend to be slightly sweeter and a touch less acidic and sour. If that doesn’t scream, “Bake me into muffins!” I don’t know what does.

For those of you who don’t know about KC Door to Door Organics, it’s a company that partners with farmers (oftentimes local!) to deliver fresh, organic produce and groceries to your home or business. You can completely customize your box, indicating whether you prefer all fruits, all veggies, or a mixture of both, and can specify your particular likes and dislikes so you never get something you hate in your box. Plus you can swap stuff out during the few days before your delivery if something just doesn’t mesh with your menu that week. It’s been  a great opportunity for us to try lots of new produce, and shake things up a bit in our weekly menus. Not to mention, the produce is often as local as possible, so that feels good. Oh yeah, and it knocked about $30 off my weekly grocery bill. I’m a part of the co-op at my company that gets a discounted rate, and I have set my account to get a delivery every Tuesday at the office.  I recommend checking it out!

I’ve got some left over invite promo codes if any of you want to try KC Door to Door Organics out. The promo code gives you 50% off your first box. Just email me or comment on this post and I’d be happy to send you one.

So without further adieu, here is the super fast and easy Meyer Lemon Poppyseed Muffins recipe for your enjoyment. You’ll have fresh, warm, fluffy  lemon poppy seed muffins in a half hour or so!

Meyer Lemon Poppyseed Streusel Muffins

15 minutes

Cook Time: 18 minutes

30 minutes

Meyer Lemon Poppyseed Streusel Muffins

Recipe Ingredients

  • 2/3 cup sugar
  • 3-4 teaspoons Meyer lemon zest
  • 5-6 tablespoons Meyer lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds

Recipe Directions

  1. Preheat oven to 400 degrees. Line a muffin tin with paper muffin cups.
  2. Mix the sugar and lemon zest together with your fingers. Squeeze and smoosh it until your mixture becomes Meyer lemony fragrant and the sugar is a little moist.
  3. Whisk in the flour, baking powder, baking soda and salt.
  4. In a separate bowl, mix together the Greek yogurt, eggs, vanilla extract and melted butter.
  5. Pour the wet ingredients mixture over the dry ingredients mixture and blend gently with a spatula. Add the poppy seeds. Do not over mix. This is a thick muffin batter.
  6. Bake in your preheated 400-degree oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes or so, then remove from the muffin tin.

A Few Things I Baked Recently

These are just a few things I’ve made recently. Thought I’d share. Can’t wait till my husband comes home from Afghanistan in two weeks and actually gets to spend some time at home in Kansas City once in a while so I can have someone to share all this deliciousness with!

New York Cheesecake with Mixed Berries – This I made for a colleague at work who did an excellent job on a logo project and mockups for a website I manage. He’s a very talented designer and Kansas City photographer and you should all check out his work. He and his team are very deserving of this delicious cheesecake. The cheesecake is the same as my Raspberry Thin Mint Cheesecake recipe, just using a graham cracker crust and topping with mixed berries instead of raspberry sauce.

Lemon Meringue Pie – This was made for my brother’s birthday. It is from my mother-in-law’s Debutant Lemon Meringue Pie recipe. I did not make the crust due to time limitations, but I was really pleased with the outcome. It helps to have someone travel with you when you’re transporting it though so it doesn’t slide around on the floor of your car in a cake carrier! (Oops.) Was still every bit as delicious as it looks.

Goat Cheese, Swiss Chard and Pear Pizza – I got the organic Swiss chard and organic pears from KC Door to Door Organics, and was ecstatic when I found a way to use them together. This recipe came from their site and the whole wheat crust came from the frozen section in Whole Foods, and I couldn’t be more pleased with the outcome. I did double all the toppings on the same amount of crust, and used a mandolin to slice my pears instead of doing matchsticks, though. I’ll get 4 meals out of this!

Baked Apple Chips – I made these baked apple chips using three apples I got in my KC Door to Door Organics box this week. I followed this recipe and added some cinnamon and cloves. They are ridiculously sweet and flavorful, and looking back I’ll probably skip the cloves next time and just stick to cinnamon. Cloves are wonderful, but so incredibly overpowering. It’s easy to cross the line and I think I did a bit. Nothing a good glass of milk can’t fix. These baked apple chips are so crisp and flavorful and a wonderful mostly-healthy snack.

Related Posts Plugin for WordPress, Blogger...