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Meyer Lemon Coffee Cake Muffins

Prep 10 min
Total 35 min
Servings 12

We added lemon peel and juice to Betty Crocker cinnamon streusel premium muffin and quick bread mix to make these yummy muffins with a lemony twist. MORE+ LESS-

By Paula Jones

March 13, 2012

Ingredients

box (15.2 oz) Betty Crocker™ cinnamon streusel premium muffin & quick bread mix

3/4

cup milk

1/4

cup vegetable oil

eggs

Grated peel and juice of 1 Meyer lemon

Meyer lemon peel strips, if desired

Steps

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1

Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In medium bowl, stir muffin mix, milk, oil, eggs, grated lemon peel and lemon juice until blended. Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle streusel from packet over batter.
3

Bake 16 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Garnish with lemon peel strips. Serve warm.

Expert Tips

Love lemon? Serve these muffins with lemon curd instead of butter for an extra boost of lemon flavor!
If you can’t find a Meyer lemon, you can substitute regular lemon.