Meyer Lemon Coffee Cake Muffins

  • Prep 10 min
  • Total 35 min
  • Servings 12


box (15.2 oz) Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
cup milk
cup vegetable oil
Grated peel and juice of 1 Meyer lemon
Meyer lemon peel strips, if desired


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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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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