Meyer lemon muffins with almond streusel
Cupcakes and muffins
These muffins take advantage of midwinter’s abundance of not-so-tart Meyer lemons. They are inspired by the incredible Bouchon Bakery’s blueberry muffin recipe (from their eponymous cookbook, published by Artisan in 2012). Make the batter at least 30 minutes before baking if you have time, or mix it up the night before, cover, refrigerate the batter, and bake them in the morning. <br />
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