Meyer Lemon Coffee Cake Muffins

  • Prep 10 min
  • Total 35 min
  • Servings 12

Ingredients

1
box (15.2 oz) Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
3/4
cup milk
1/4
cup vegetable oil
2
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.

Notes









Tips

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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