Lemon Meringue Muffins
The bright notes of lemon are like sunshine on a summer day. Warm and inviting, layered with the vibrant flavor of citrus through and through, fluffed with a cloud of meringue! It’s a delightful treat, perfect for any day of the year!
Equipment
- Electric mixer
- Standard muffin pan(s)
Ingredients
- For the muffins:
- 1 cup butter, room temperature
- 1 cup sugar
- 4 extra-large eggs, separated
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup freshly squeezed lemon juice, about 3 large lemons
- 1 tablespoon lemon zest, about 3 to 4 large lemons
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract or lemon paste
- For the glaze:
- 2 cups powdered sugar, sifted
- 3 to 4 tablespoons freshly squeezed lemon juice, about 1 lemon
Instructions
- To make the muffins:
- Cream the butter and the sugar in a large mixing bowl on medium speed until light and fluffy, about 2 to 3 minutes.
- Lightly whisk the egg yolks, and then add them to the butter and sugar mixture. Beat together on medium speed about 1 minute until well combined.
- In a separate bowl whisk together the flour, baking powder and kosher salt.
- Add the flour mixture alternately with the lemon juice, blending in on low speed, beginning and ending with the flour. Beat just until the ingredients are blended together.
- Stir in the lemon zest, vanilla and lemon extract using low speed.
- Beat the egg whites in a separate bowl on medium speed until stiff peaks form, about 1 to 2 minutes.
- Using a spatula, gently fold the egg whites into the batter.
- Line 20 muffin cups with parchment liners. Using a large ice cream scoop fill the cups about ¾ full.
- Bake the muffins in a 375-degree oven for 22 to 24 minutes or until they test done with a toothpick in the center. The muffins will still be light in color on top.
- Let the muffins cool in the pan for about 5 minutes then finish cooling on a wire rack.
- To make the glaze:
- Whisk together the powdered sugar with 3 tablespoons of the remaining lemon juice. Add all the lemon juice if you want a thinner glaze.
- Drizzle the glaze over the tops of the cooled muffins.