Best Lemon Tea Muffins Recipes

LEMON TEA MUFFINS

Steps:

• 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. , 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.

LEMON TEA MUFFINS

Steps:

• Preheat oven to 350.
• In a small bowl, beat yolks for about 3 minutes.
• In a large bowl, cream butter and sugar.
• Fold yolks into butter.
• Mix flour, baking powder and salt.
• Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
• Mix until well blended.
• Continue to add dry to wet until it is all mixed in well.
• Beat egg whites until stiff.
• Fold egg whites into batter.
• Fill muffin cups 1/2 full with batter.
• Mix topping ingredients and sprinkle over muffins.
• Bake at 350 for 15-20 minutes.

LEMON TEA MUFFINS

Steps:

• 1. Preheat oven to 375F. Stir together flour, baking powder and salt; set aside. In a large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg yolks, beat until light.
• 2. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small mixer bowl, beat egg whites until stiff but not dry; fold 1/3 of egg whites into lemon mixture. Fold remaining egg whites into lemon mixture. Fill paper-lined or greased muffin cups 3/4 full. Combine remaining ingredients sprinkle evenly over top of each muffin. Bake 15 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm. 1 1/2 dozen.