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Lemon Meringue Muffins

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    1 dozen

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 zest
  • 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, zest 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.
Nutrition 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.

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Reviews

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Average Rating:
  • erinshea1982
    Dec 13, 2018

    I was looking for something different for a dessert table. This was a hit!

  • suefalk
    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!!

  • Docsbob
    Jun 9, 2015

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

  • ancila63
    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.

  • inkwell35
    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.

  • EjCoz
    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.

  • JCV4
    Mar 25, 2014

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

  • sapphirelee
    Feb 19, 2014

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

  • pastiepie
    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.

  • jlw21_1783
    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.