- 1/2 cup butter, softened
- 1/2 cup sugr
- 2 eggs, separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- In a bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel.
- Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350° for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Yield: 9 muffins.
Originally published as Luscious Lemon Muffins in Taste of Home February/March 1998, p39
Reviews for Luscious Lemon Muffins
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
Reviewed Apr. 9, 2014
"These lemon muffins were very good. Light and tasty. I cut back just a bit on the lemon juice and peel to suit our tastes."