Lemon Meringue Muffins

Photo by Heather B.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

1

dozen

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    tablespoons butter, softened

  • 1

    cup sugar, divided

  • 2

    eggs

  • 1/2

    cup plain yogurt

  • 2

    tablespoons lemon juice

  • 1

    tablespoon grated lemon peel

  • 1/4

    teaspoon lemon extract

  • 1-1/3

    cups all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 2

    egg whites

Directions

Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

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