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Makeover Lemon Streusel Muffins

 Makeover Lemon Streusel Muffins
These delightful muffins mimic the great coffee shop treats, but because they use reduced-fat lemon yogurt and egg whites instead of whole eggs, they're much, much lighter. Calvin Hwang - La Mesa, California
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 egg yolks
  • 1 teaspoon grated lemon peel
  • 1 cup cake flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup lemon juice
  • 1/2 cup lemon yogurt
  • 4 egg whites
  • STREUSEL:
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cold butter
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, beat butter and sugar until crumbly. Beat in egg
  • yolks and lemon peel. Combine the flours, baking powder, salt and

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Makeover Lemon Streusel Muffins (continued)

Directions (continued)

  • baking soda; add to the butter mixture alternately with lemon juice
  • and yogurt.
  • In a small bowl with clean beaters, beat egg whites until stiff peaks
  • form. Fold into batter. Coat muffin cups with cooking spray or use
  • paper liners; fill two-thirds full with batter.
  • For streusel, combine the flour, brown sugar and nutmeg; cut in
  • butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake
  • at 375° for 15-20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Yield: 1
  • dozen.
Nutritional Facts: 1 muffin equals 226 calories, 7 g fat (3 g saturated fat), 47 mg cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.