Lemon Meringue Muffins Recipe
- 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
- 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.
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.
Reviews for Lemon Meringue Muffins
"We enjoyed these and I didn't even make the meringue. A light dessert. Plenty of flavor,"
"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."
"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."
"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."
"Loved the flavor of these muffins! Making the meringue was so easy and adds a nice touch. Thanks!"
"very tasty and far easier to make than I was anticipating."
"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."
"Loved them. The batter was amazing and I had to force myself to actually bake them. Not to heavy or to sweet either."
"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."
"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!"
"I made these for the second time tonight, they're really wonderful! I didn't have very much luck with the meringue the other night, so I pulled out some meringue powder and used that tonight. PERFECT!!"
"I made this tonight and it is very very dry. I was very dissapointed as I expected a moist refreshing lemon pie taste. Not moist at all just DRY."
"please disregard this comment. I was just checking to see whether comment would be posted without rating recipe. My apologies."
"The meringue was not an issue with me ..the cupcake was so delicious it didn't matter what was on top of it! The meringue made it unique for a cupcake."
"Delicious! Thanks so much for sharing. I love using yogurt in recipes it makes them so moist! All you "non" tasters of this recipe please quit posting your concerns because once you make them for yourself you will know not to worry about the meringue because they disappear ( the muffins that is :0)"
"I'm not a big fan of meringue either. I'm gonna try mixing the egg whites into the batter instead of putting it in meringue. Will let you know how it turns out."
"laino, you can review without rating. and was there a point to that other than to complain about an issue that didn't really exist?also, my sister made these for a part. didn't turn out so great, but i think it's just because it's her. :( she doesn't have much experience outside of hamburger helper & tollhouse break apart & bake cookies. i'll try these soon & report back. they look delicious!"
"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."
"Delicious!! The meringue does NOT weep when you eat all 12 muffins immediately after cooking. Great recipe!!!"
"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!"
"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."
"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?"
"Haven't tried this recipe yet, but I'm sure that it will rate five stars. Can't wait!"