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Lemon Meringue Muffins

 Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
12 ServingsPrep: 25 min. Bake: 25 min.


  • 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 McCormick® Pure Lemon Extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites


  • 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

2 of 2

Lemon Meringue Muffins (continued)

Directions (continued)

  • 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. 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. Diabetic Exchanges: 2 starch, 1 fat.