Lemon Tea Muffins

Nancy Allen


These are so soft and fluffy with a sweet lemony flavor, and at their best when warm.


★★★★★ 2 votes

1 1/2 dozen
15 Min
20 Min


  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 c
    butter, softened
  • 1 c
    granulated sugar
  • 4
    eggs, separated
  • 1/2 c
    lemon juice
  • 1/4 c
    finely chopped nuts
  • 2 Tbsp
    light brown sugar
  • 1/4 tsp
    ground nutmeg

How to Make Lemon Tea Muffins


  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.

Printable Recipe Card

About Lemon Tea Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American

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