Once again, it was my turn to host the monthly brunch for my MOMS Club friends. The last few times I've hosted I've made different coffee cakes (Overnight Berry Coffee Cake and Overnight Cinnamon Coffee Cake). This time I wanted to make muffins.
As always, I had a huge supply of lemons on hand. So I dug through my pile of recipes to see if I had a recipe for lemon muffins. I found one that looked very promising: Luscious Lemon Muffins by Mary-Lynne Mason. As always, I made a few changes. The muffins were SO good! They might even be my favorite muffin of all-time! Definitely Top Ten anyway.
Here's my version:
1/2 c. butter, softened 1 t. baking powder
1/2 + 1/4 c. sugar 1/4 t. salt
2 eggs, separated 1/4 c. lemon juice
1 c. flour 2 T. lemon zest
Cream together butter and 1/2 c. sugar. Add egg yolks and mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with lemon juice to creamed mixture. Stir in lemon zest. Beat egg whites until stiff peaks form, then gently fold into batter, making sure egg whites are fully incorporated. Divide batter into 12 paper-lined muffin cups. Sprinkle 1/4 c. sugar evenly over the tops of the muffins. Bake at 350° for 25 minutes or until lightly golden.