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.

Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!

Recipe Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Greek yogurt
  • 1 egg, beaten
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 15-ounce can blueberries in light syrup, rinsed

Recipe Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cookie Recipe 1: Meyer Lemon Ginger Cookies

The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!

I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.

Ginger Meyer Lemon Cookies Recipe Ingredients

  • 3/4 cup sugar, 1/4 cup sugar
  • 1/2 cup butter, softened
  • 2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
  • 1 egg)
  • 1 1/2 cups flour
  • 1 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Ginger Meyer Lemon Cookies Recipe Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!

Makes about 18 cookies with 1.5 tbsp scoops.

Cake 47: Lemon Raspberry Cake

After the move I just plain did not have the brain power to come up with a new original or mashup recipe, so we borrowed recipes from my friends Martha Stewart and Betty Crocker this time around. My brother Cody did most of the heavy lifting, as he’s spending a lot of time learning new things in the kitchen with me lately, and it turned out just phenomenally. Really great stuff. I served this at my mom’s latest Scentsy party!

Lemon Raspberry Cake Recipe Ingredients

Courtesy of Martha Stewart

  • 1 cup butter, softened at room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar, and 2 additional teaspoons sugar separately
  • 2 large eggs, 3 large egg yolks
  • 1/4 cup lemon juice, 2 tablespoons fresh lemon juice
  • 1 cup buttermilk

Lemon Raspberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare two 9-inch round cake pans. In one bowl, sift the flour, baking powder, baking soda and salt together, then whisk in the lemon zest. In your kitchen mixer, beat the softened butter and sugar for about two minutes until light and fluffy. Add in the eggs and egg yolks, one at a time, then beat in the 2 tablespoons of lemon juice. Alternate adding the dry ingredients (in 3 parts) and the buttermilk (in 2 parts), beginning and ending with the dry ingredients. Blend just until combined, do not overbeat. Divide the batter between the two pans and smooth it out with a rubber spatula. Bake about 32 to 35 minutes, or until your cake tester comes out clean and the cake just starts to pull away from the edges. Cool in pans. While they’re cooling, stir the 2 teaspoons of sugar and 2 tablespoons of lemon juice, then poke holes in the cake with a skewer and brush the lemon-sugar mixture over it. Cool completely before turning out of pans.

Lemon Buttercream Frosting Recipe & Raspberry Filling Ingredients

Courtesy of Betty Crocker

  • 1/2 cup raspberry preserves
  • 1 1/4 cups butter, softened at room temperature
  • 2 teaspoons grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 3 1/2 cups powdered sugar

Lemon Buttercream Frosting Recipe Directions

In your kitchen mixer with the whisk attachment, beat the softened butter, lemon peel and lemon juice for about 30 seconds. Add the powdered sugar about a half cup at a time, whipping until light and fluffy. Crumb coat each cake layer with frosting and refrigerate for a bit. Add another layer of frosting, then top one layer with the raspberry preserves, going to about a half inch from the edges (so it doesn’t glorp out of the layers when you’re frosting). Stack the other layer on top, then frost the entire thing. Garnish with fresh raspberries and lemon peel (or a lemon twist if you’re lucky enough to have a cool zester thing and some talent).

Cake 30: Kiwi Cake, Lemon Lime Cream Cheese Frosting

I made this little cake for Jessica’s birthday visit to St. Louis. She challenged me to incorporate kiwi as an ingredient. I’m no cake decorator, but hopefully I accomplished a good flavor spectrum on this cake recipe. I didn’t sample this one, so we’ll have to rely on Jess and Stephen’s reviews of the cake when they’re done celebrating!

Kiwi Cake Recipe Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3/4 salted (sweet cream) butter, softened at room temperature
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 kiwi fruit, peeled and sliced

Kiwi Cake Recipe Directions

Preheat oven to 325 degrees. Prepare a loaf pan for non-stick baking and line the bottom with parchment paper. Sift together the flour and baking powder. Combine all the ingredients except the kiwi in a kitchen mixer and beat until smooth. Fold in the sliced kiwi with a spatula. Pour into the prepared pan and smooth a bit with the spatula. Line the top with a few extra slices of kiwi if you like. Bake for about an hour or until the cake is golden brown, springs back when pressed lightly or your tester toothpick or skewer inserted in the center comes out clean. Cool in the pan for 10 to 20 minutes, run a clean butter knife around the edges, then remove from the pan finish cooling on a wire rack.

Lemon Lime Cream Cheese Frosting Recipe Ingredients

  • 8 ounces cream cheese, softened at room temperature
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon zest
  • 1 teaspoon lime zest

Lemon Lime Cream Cheese Frosting Recipe Directions

Soften the cream cheese at room temperature. Combine the frosting ingredients in your kitchen mixer using the whisk attachment. Frost onto a completely cooled cake. Garnish with fresh kiwi and strawberry slices.

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