My local market had some really beautiful, ripe and juicy Meyer lemons so I purchased a few without having anything in mind that I wanted to use it for. I think it was more of an impulse buy. It was just too pretty! I baked a batch of these muffins; I figured chocolate goes with everything right? I’m more used to muffins with a crumbly texture, as I think that’s how you differentiate between muffins and cupcakes. Cupcakes have a more cake-like texture. These muffins were not as crumbly but airy, which was a pleasant surprise. You can taste the chocolate and the lemon is just in the background. I baked them in a mini muffin pan and they turned out so darn cute! I normally prefer baked goods with coffee but these would be wonderful with tea. Enjoy!
- 1/2 cup (1 stick) of unsalted butter, softened
- 2/3 cup of sugar
- 1 teaspoon of homemade vanilla extract
- 2 eggs
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- zest of 1 meyer lemon
- 3/4 cup of miniature semisweet chocolate chips
- juice of 1 meyer lemon (mine rendered 1/4 cup)
- powdered sugar to sprinkle on top (optional)
Preheat the oven to 375 degrees F. Grease or line baking cups in the mini muffin pan.
Using a stand mixer (or mix by hand) cream butter and sugar. Add vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, combine flour, baking soda and salt. Add to the creamed mixture alternatively with buttermilk. Fold in lemon zest and chocolate chips.
Spoon batter into the greased or lined muffin cups and bake for 10-12 minutes or until toothpick/tester inserted into the center comes out clean. Brush tops with lemon juice and dust powdered sugar on top.
Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.
Adapted from Taste of Home