Meyer Lemon Coffee Cake Muffins

meyer lemon coffee cake muffins Side
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-

Created March 13, 2012


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.

Nutrition Information

No nutrition information available for this recipe

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