Meyer Lemon Yogurt Muffins


These were…meh. The flavor came through nicely after the muffins had been sitting for a day, and the texture settled a little, but spectacular they were not.

I was going to make mini muffins as the recipe suggested, but I had these beautiful, spring-themed muffin papers that Marcie bought for me and I thought lemon muffins would provide the perfect opportunity to try them out. See? It looks like a flower…with a muffin in the middle.

Things started out promisingly enough. To get 1/4 cup of juice I used up all the lemons I’d previously zested for another round of Meyer Lemon Madeline Cookies, which turned out even better than the first time I made them. And I liked that step one was both unusual and specific: I had to pour milk into the lemon juice and let them sit there together for a while. Repulsive but interesting.

lemon juice and milk


Next I got the dry ingredients together. Whole wheat white flour, cane sugar, baking powder, and salt. The recipe called for 2 1/2 teaspoons of baking powder and I think that was perhaps a bit much. I whisked.

dry ingredients

I poured the now-even-yuckier milk/lemon mixture into another bowl, and added melted butter, an egg, vanilla low fat yogurt, lemon zest (almost a teaspoon more than in the recipe), and vanilla.

liquid ingredients

I mixed those together as best as I could.


It looked a little clumpy, but the recipe said that it likely would, so I poured it into a well in the middle of the dry mixture and mixed just until incorporated.


Then I broke out the beautiful muffin cups and glopped the batter in.

batter in muffin cups

They really did start to look like flowers.

batter in muffin cups

I baked for about 18 minutes or so, let them sit in the pan for a while longer, and then moved them to a wire rack.

muffins cooling on rack

flower muffin

carrying muffins

The bottom line: they looked good, the flavor was lemony and nice, but the texture just never crossed the line from okay to great. I wouldn’t make these again. Maybe they work better as mini muffins, I’m not sure. But I think I have enough good lemon recipes at my disposal that I won’t need to try this one again.

I won’t discourage others from doing so, however! Sometimes someone else gives it a shot and everything turns out great. So here you go:


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