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  • 1/4 cup butter, softened
  • 2 tblsp flour
  • 3/4 cup sugar
  • 2 tblsp brown sugar
  • 2 egg yolks
  • 1/4 tsp ground nutmeg
  • 1 tsp grated lemon peel
  • 1 tblsp cold butter
  • 1 cup cake flour
  • 1/4 cup chopped walnuts
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt 1/4 tsp baking soda
  • 1/2 cup lemon juice
  • 1/2 cup lemon yogurt
  • 4 egg whites



Step 1

In a large bowl, beat butter and sugar until crumble. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.

In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumble. Stir in walnuts. Sprinkle over muffins. Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minute before removing from pan to a wire rack.


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