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Meyer Lemon Cornmeal Muffins

February 7, 2013
Meyer Lemon Cornmeal Muffins

Cornbread Muffins

Citrus season has cast its twinkling light in the gloomy days of winter. We’ve un-apologetically inhaled eight mouth-watering pounds of oranges each week for the last three weeks straight. And my baby is curled on my lap as I pitter patter on my keyboard sucking her very own slice of meyer lemon. I can hardly blame her for wanting her own, for meyer lemons are sweeter than their counterparts. Most days she stands at my feet in the kitchen waiting for a finger dipped in batter to be outstretched in the direction of her mouth, but today her begging hands were curiously greeted with a golden slice of citrus.  There is something very special indeed about these sunshine jewels peaking in the the dead of cold winter months–such a lovely splash of brightness amongst hearty stews and grey skies.

Meyer Lemon Recipe Lemon Cornbread Muffins

It may sound ridiculous, but I stood photographing these lemons and began to admire their symmetry and beauty. I imagined rays of sunbeams bursting from their centers, or placing stems of sage at their base to make happy yellow, poppy-looking flowers. They play a cheerful and subtle role in these honey-kissed muffins.

Meyer Lemon

As mentioned before, I have never been one to balk at winters dark nights and chilled days. They entitle me to recoil and reflect in the comfort of my own home. In addition, they send me into fits of baking and soup making, to which I would hardly be so unkind as to not share my oven successes with you.

Cornbread MuffinsLemon Cornbread Batter

The batter is made with whole wheat pastry flour and cornmeal and then studded with poppy seeds–sort of a lemon poppy seed meets cornbread muffin. I experimented with using honey only as the sweetener, and also half cane sugar half honey. Both resulted in equally satisfying muffins. The batches with cane sugar browned a little more on the tops giving it a slightly more crisp texture, which I always adore in a muffin. Honestly though, both are delicious without being overly sweet, making them perfect alongside a bowl of hearty winter stew or hunk of braised meat.

Meyer Lemon Cornmeal MuffinsCornbread Muffins

As any cornbready baked good, they are best when warm out of the oven or atleast the same day. These were pretty moist the next day because of the yogurt, but definitely best the day they were baked. We ate them plain, but pats of butter and drizzles of honey certainly wouldn’t be objected.

I reserved a couple slices of my purchased meyer lemons, one for baby and one for me…


While Sephina sucked every last drop and pulp out of hers, I infused my green tea with brightness and sage. Hope you like the muffins as much as we did.



Meyer Lemon Cornmeal Muffins

Serves: 12
These muffins are best eaten the same day they are baked. It should also be noted, that the cane sugar can be substituted with equal parts honey. They are a moist, yet hearty muffin that compliments any winter soup or stew, by adding just a touch of lemony brightness to a winter’s night.
  • 1 cup whole wheat pastry flour
  • 1 cup cornmeal
  • 2 tablespoons poppy seeds (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ½ cup / 125 ml milk (skim)
  • ½ cup / 125 ml plain non-fat yogurt or low-fat sour cream
  • 1/4 cup / 60 ml honey
  • ¼ cup / 50 grams cane sugar
  • 2 tablespoons lemon zest
  • ¼ cup / 60 ml meyer lemon juice
  • 6 tablespoons / 3 oz unsalted butter, melted
  1. Preheat oven to 400 degrees and line or butter a muffin pan. In a large bowl, whisk together flour, cornmeal, poppy seeds, baking soda, baking powder, and salt. In a small bowl, whisk together eggs, milk, yogurt/sour cream, honey, sugar, lemon juice, and lemon zest. Add melted butter to wet ingredients and whisk to incorporate it. Add wet ingredients to dry ingredients and stir just until combined. Using an ice cream scoop, scoop the batter evenly into each liner. Bake for 15 minutes.


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