Well, sort of. I’m actually still off gallivanting; BUT I thought I’d surprise you with these decadently delicious Lemon Meringue Muffins!
Are you looking for an exciting Easter dessert that will be sure to shock and awe?
These Lemon Meringue Muffins aim to please: a light and fluffy vanilla muffin, with a hint of fresh lemon zest, cored out and stuffed with homemade lemon curd, then topped with a creamy drizzle. The fluffiness stems from egg whites beaten to stiff peaks, then folded into the muffin batter right before sending them on their merry way into the oven.
Are you intrigued? Do you want to know how to make them?
Would you like to check out another awesome baking blog??
Go check out my guest post then on Baker Becky today! You all met Becky last week with those crazy awesome Strawberry Surprise Cupcakes. Now I’m happily returning the favor with a guest post today on her blog doing what I do best:
Making Muffin History!
Heehee – Spring Break has done wonders for my ego.
I’ll be back tomorrow with some simply scrumptious Stuffed Peppers!
Lemon Meringue Muffins
Source: On Sugar Mountain Original
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp lemon zest
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 cup milk
- 2 egg whites
- Homemade Lemon Curd
- Preheat oven to 350 degrees and grease one 12-cup muffin pan with butter/cooking spray.
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt. In a separate small bowl, whisk together vegetable oil and milk.
- In a medium bowl, beat egg whites to stiff peaks, about 5-7 minutes.
- Pour milk mixture over dry ingredient mixture and stir with a wooden spoon until just combined. If a few streak of flour show, that’s okay.
- Gently fold egg whites into muffin mixture until just combined. Do not overmix.
- Fill muffin cups 2/3 way full with the muffin batter. Bake at 350 for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely.
- Make small cavity in muffin by cutting a circle out of the center of the muffin. Make the hole big enough to fill with lemon curd. Spoon lemon curd into each of the cavities.
- Drizzle with cream glaze, then refrigerate until ready to serve.
For the Drizzle:
- 1 to 2 tbsp heavy cream
- 1 cup powdered sugar
- Whisk together cream and powdered sugar until thick glaze forms. Add more heavy cream if mixture is too thick, or more powdered sugar if mixture is too thin.
- Pour into ziploc bag and snip off small corner to drizzle over muffins.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain