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Lemon Tea Muffins

Total Time

Prep: 20 min. Bake: 20 min. + cooling


2 dozen

Meet the Cook: When it comes to baking, muffins are No. 1 to me. I bake a batch every day. These are great with your favorite tea...or cool lemonade in the summer or a cup of hot cocoa in the winter! My family - my husband and I have three children...7, 3 and 2 - live in the country. We have horses and enjoy riding, along with fishing, boating plus lots of other outdoor activities. -Terrie Cox, Honeyville, Utah


  • 2 large eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg


  1. In a small bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large bowl, cream butter and sugar. Fold in yolks. Combine the flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and zest, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter.
  2. Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks.

Nutrition Facts

2 each: 155 calories, 9g fat (5g saturated fat), 56mg cholesterol, 170mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 2g protein.

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