Lemon Meringue Muffins Recipe

4.5 24 19
Lemon Meringue Muffins Recipe
Lemon Meringue Muffins Recipe photo by Taste of Home
Publisher Photo

Lemon Meringue Muffins Recipe

Read Reviews
4.5 24 19
Publisher Photo
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 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

Directions

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 a toothpick inserted in center comes out 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 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.
Originally published as Lemon Meringue Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p176

Nutritional Facts

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

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

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Reviews forLemon Meringue Muffins

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suefalk User ID: 6736080 261586
Reviewed Feb. 20, 2017

"YUM! I think most people consider lemon a springtime flavor. But, what a way to brighten mid-winter blues! I cored my cupcakes and filled them with homemade lemon curd. Sooo good!!"

MY REVIEW
Docsbob User ID: 7105238 227668
Reviewed Jun. 9, 2015

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

MY REVIEW
ancila63 User ID: 8266030 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."

MY REVIEW
inkwell35 User ID: 5583177 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."

MY REVIEW
EjCoz User ID: 7472199 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."

MY REVIEW
JCV4 User ID: 628113 94833
Reviewed Mar. 25, 2014

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

MY REVIEW
sapphirelee User ID: 2909392 177067
Reviewed Feb. 19, 2014

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

MY REVIEW
pastiepie User ID: 1062574 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."

MY REVIEW
jlw21_1783 User ID: 4740800 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."

MY REVIEW
kristyskreations User ID: 2826772 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."

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