I have had Meyer lemons in many restaurant dishes, but never had cooked with them myself. When I saw them at Trader Joe’s, I was inspired to incorporate them in this scrumptious lemon poppy seed muffin. Meyer lemons are a mix between lemons and mandarins and have a sweeter taste and a softer texture than regular lemons. I once again turned to Cooking Light for a dependable lemon muffin recipe and with a couple of changes produced a moist and tender masterpiece. I love that these muffins use ricotta and olive oil to achieve the flavors of Tuscany. You could definitely skip the glaze to save calories, but I always like an extra touch of sweetness. I am slowly, but surely, building up my muffin recipe file and this one will definitely be put to use many times in the future.
Meyer Lemon Poppy Seed Muffins
Author: Adapted from Maureen Callahan, Cooking Light MAY 2011
Recipe type: Breakfast
Cuisine: Cooking Light
A light lemony breakfast muffin or afternoon treat!
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup part-skim ricotta cheese
- ¼ cup water
- ¼ cup olive oil
- 1 tablespoon grated lemon rind
- ¼ cup fresh meyer lemon juice (2-3) lemons
- 1 teaspoon natural lemon extract
- 1 large egg, lightly beaten
- 2 tbsps poppy seeds
- ½ cup powdered sugar
- 1 tbsp meyer lemon juice
- 1 tsp lemon extract
- 1-2 tbsp water
- lemon turbinado sugar for topping
- Preheat oven to 375°.
- Sift together flour and next 3 ingredients (through salt) in a large bowl; make a well in center. Whisk ricotta and next 6 ingredients (through egg) in small bowl. Add ricotta mixture to flour mixture, stirring just until moist. Stir in poppy seeds.
- Place 12 muffin-cup liners in muffin cups. Divide batter among muffin cups. Bake at 375° for 15-16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
- Stir together sugar, lemon juice, extract and water until smooth. Spoon onto muffins and sprinkle with lemon sugar