Lemon Meringue Muffins Recipe
Lemon Meringue Muffins Recipe photo by Taste of Home
Next Recipe

Lemon Meringue Muffins Recipe

Read Reviews
4.5 23 18
Publisher Photo
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 12 servings


  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 large 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 large egg whites

Nutritional Facts

1 muffin: 188 calories, 7g fat (4g saturated fat), 52mg cholesterol, 135mg sodium, 28g carbohydrate (18g sugars, 0g fiber), 4g protein Diabetic Exchanges: 2 starch, 1 fat.


  1. 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.
  2. 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 a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°.
  3. 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.
  4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
  5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Lemon Meringue Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p176

Reviews for Lemon Meringue Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Docsbob 227668
Reviewed Jun. 9, 2015

"We enjoyed these and I didn't even make the meringue. A light dessert. Plenty of flavor,"

ancila63 222207
Reviewed Mar. 6, 2015

"This is the first muffin recipe I have tried and I'm very satisfied. I used orange instead of lemon. Texture is smooth and taste is delicous. At last I've found a simple and flavorful recipe."

inkwell35 91274
Reviewed May. 31, 2014

"These would be good of you hollowed out a small portion and filled with lemon curd before the meringue. The lemon curd would be that tartness the cupcakes don't have."

EjCoz 91247
Reviewed Apr. 5, 2014

"These muffins are so good. The meringue was easy too. I put the meringue in a plastic bag and cut a small hole at bottom corner. Easy breezy. My granddaughter said the only thing that would make these better was if there was a filling. I'm working on that.. I also brought them to a dinner with friends. They look beautiful."

JCV4 94833
Reviewed Mar. 25, 2014

"Loved the flavor of these muffins! Making the meringue was so easy and adds a nice touch. Thanks!"

sapphirelee 177067
Reviewed Feb. 19, 2014

"very tasty and far easier to make than I was anticipating."

pastiepie 106228
Reviewed Feb. 16, 2014

"I made these tonight and the lemon flavor was not very strong. I followed the recipe exactly. I will try again and add more extract."

jlw21_1783 158720
Reviewed May. 4, 2011

"Loved them. The batter was amazing and I had to force myself to actually bake them. Not to heavy or to sweet either."

kristyskreations 161069
Reviewed Apr. 6, 2011

"This was a great recipe. My husband loves lemon meringue pie and he thought these were a close second. The meringue did not weep, although I just made them a few hours ago. The only change I would make next time is to maybe fill the inside with some lemon curd."

minniecat38 106227
Reviewed Apr. 5, 2011

"I thought these were really good. I used limes instead of lemons, because that's what I had on hand, and wow! So tasty! The meringue actually did NOT get weepy overnight in the fridge, so no worries there! I can't wait to make these again, this is definitely a keeper!"

Loading Image