Meyer Lemon Coffee Cake Muffins

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Meyer Lemon Coffee Cake Muffins
  • Prep 10 min
  • Total 35 min
  • Servings 12
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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.
By Paula Jones
Created Mar 13, 2012



  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Love lemon? Serve these muffins with lemon curd instead of butter for an extra boost of lemon flavor!
  • tip 2
    If you can’t find a Meyer lemon, you can substitute regular lemon.


Nutrition Facts are not available for this recipe
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