Make Ahead

Meyer Lemon Muffins with Almond Streusel

July 14, 2014
0 Ratings
  • Serves 10
Author Notes

These muffins take advantage of midwinter’s abundance of not-so-tart Meyer lemons. They are inspired by the incredible Bouchon Bakery’s blueberry muffin recipe (from their eponymous cookbook, published by Artisan in 2012). Make the batter at least 30 minutes before baking if you have time, or mix it up the night before, cover, refrigerate the batter, and bake them in the morning.

What You'll Need
  • Muffins
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons honey
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons Meyer lemon juice from one lemon
  • zest of 1 Meyer lemon, grated
  • 1/2 cup plus 1 tablespoon 2% or whole milk
  • Streusel
  • 1/4 cup all-purpose flour
  • 1/4 cup almond flour or finely ground almond meal
  • 3 tablespoons granulated sugar
  • pinch of kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 2 1/4 tablespoons cold unsalted butter, cut into ¼ inch- to ½ inch-cubes
  1. Sift together the flours, baking soda, and baking powder onto a sheet of parchment paper or into a mixing bowl. Add the salt and mix to combine.
  2. Combine the butter and the sugar into the bowl of a stand mixer fitted with a paddle attachment, and mix until light and fluffy. Add the egg, egg yolk, vanilla extract, and honey, and mix well to combine. Add the lemon juice, lemon zest, ½ of the flour mixture and ½ of the milk, and blend just to combine. Add the remaining milk and flour and mix again until just combined. Set aside for at least 30 minutes, or if you are making these ahead, cover and refrigerate overnight.
  3. To make the streusel, combine the all-purpose flour, almond flour, salt, and sugar in a mixing bowl and mix to blend.
  4. Add the cubed butter and blend with a pastry blender or your fingers until it resembles wet sand with some shortening lumps. (This can be made up to 1 day in advance and kept covered in the refrigerator.)
  5. Preheat the oven to 425°F degrees (or 400°F in a convection oven).
  6. Spray 10 cups in a standard muffin pan with non-stick vegetable oil spray. Distribute the batter evenly into the prepared muffin cups, filling them approximately ¾ full.
  7. Generously sprinkle the streusel onto the surface of each muffin. Reduce oven temperature to 375°F (or 350°F for a convection oven) and bake for 20 to 23 minutes, until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean.

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