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Lemon Meringue Muffins Recipe

Lemon Meringue Muffins Recipe photo by Taste of Home

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These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

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Lemon Meringue Muffins Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

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

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 the yogurt, lemon juice, peel and extract. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18 minutes. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Transfer meringue to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe onto muffins. Bake 5-8 minutes longer or until meringue is golden brown and a toothpick inserted into the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Meringue Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p176

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Reviews for Lemon Meringue Muffins

Lemon Meringue Muffins

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(11-16) of 16 reviews

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Reviewed on Mar. 29, 2011 by Laino

I do not understand why TOH incorporates ratings, especially 5-star ones, from bakers who have not tried the recipe. I am not a fan of meringue, but I think it unfair for me to rate this recipe with one star, having never tried it.

Reviewed on Mar. 29, 2011 by chasenana

Delicious!! The meringue does NOT weep when you eat all 12 muffins immediately after cooking. Great recipe!!!

Reviewed on Mar. 29, 2011 by minniecat38

I think the meringue topping makes for nice presentation if bringing these to a potluck, but these probably should be eaten the day they're made. I think the "weeping" might make the cupcake a tad soggy. I also think the recipe might lend itself nicely to orange or key lime flavored muffins!

Reviewed on Mar. 29, 2011 by dloan

I think it sounds like a great recipe. In my experience with meringue, this would be a make and eat the same day. I have a recipe for sugar free (diabetics in the family) meringue cookies and they become very sticky like melted marshmallows when stored in an air tight container overnight. Fresh out the oven, they are light and fluffy just like regular meringue.

Reviewed on Mar. 29, 2011 by sherry_vinigrette

I'm wondering how the meringue would keep? How long can the muffins keep before the meringue starts to weep? It's not like the meringue is going to dry out in the oven; it will still be moist on the inside. Wonder if the meringue would seep into the muffin? Hmmm, any guesses?

Reviewed on Mar. 29, 2011 by elainehulen

Haven't tried this recipe yet, but I'm sure that it will rate five stars. Can't wait!

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