~ Light Lemon Drop Muffins ~

Cassie *


What deliciously tender lemon cakes these are. I hope you try them, Yum!


☆☆☆☆☆ 0 votes

15 Min
20 Min


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  • 2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 4
    eggs, separated
  • 1 c
    butter, softened
  • 1 c
  • 1/4 - 1/2 tsp
    lemon extract
  • 1/2 c
    lemon juice

  • 1/4 c
    fine chopped pecans
  • Pinch
  • 2 Tbsp
    brown sugar

How to Make ~ Light Lemon Drop Muffins ~


  1. Preheat oven to 375 degree F.

    In a small bowl, mix together, flour, salt and baking powder. Set aside.

    In a large bowl, beat together the sugar and butter until fluffy. Add in the yolks, beat until light in color.

    Alternate flour mixture with the juice, ending with flour, don't over beat.
  2. In another bowl, beat egg whites are fluffy, but loose.
  3. Fold in half of the egg whites and then the other half. make sure they're thoroughly incorporated.

    In a small dish, mix together the topping.
  4. Place even amounts of batter in each greased muffin cup. I use silicone.

    Bake for 15 - 20 minutes or until pick comes out clean. Cool on rack.
  5. Enjoy these tender muffins.

Printable Recipe Card

About ~ Light Lemon Drop Muffins ~

Course/Dish: Other Breakfast, Cakes, Muffins
Main Ingredient: Flour
Regional Style: American

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