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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, room temperature
  • 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, 5-7 minutes. Add eggs, 1 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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