Cinnamon Lemon Muffins

I love these muffins.  The lemon flavor is amazing and it reminds me of summer.  It also reminds me of the garden tea parties my aunt used to have.  These muffins are the perfect combination with tea or a cold glass of lemonade.  They are perfect for breakfast, for brunch, or a snack.  Pretty much, they are just perfect!

I usually make miniature versions of these guys, but today I ran with the big dogs.  Eating one of something is better than eating ten of something, right?  Well, I don’t know if that necessarily is better; it just makes me feel better.

These little muffins go through the ringer and back to get their light and fluffy texture.  The batter is a pretty tough cookie (errrr…or muffin) as it goes through a lot before it gets to rest in the oven.  Everything ingredient gets whipped and beaten and beaten and whipped.

The yolks of the eggs get beaten, the butter and sugar get beaten, the whites of the eggs get beaten.

The lemons get squeezed and their skin gets scraped off.

It’s a tough job being a muffin.  However, through all that beating, squeezing and scraping,  they grow up and become the most delicate things you will ever eat!

My little glam plates are perfect for these little delicate muffins!

Cinnamon Lemon Muffins


2 eggs, separated

1/2 cup butter, softened

1/2 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons lemon juice

1 teaspoon lemon peel


1 tablespoon sugar

1/4 teaspoon cinnamon

dash ground nutmeg


In a mixing bowl, beat egg yolks until light and lemon-colored, about 5 minutes.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Fold in yolks.  Combine the flour, baking powder, and salt; add to the creamed mixture alternately with lemon juice and peel, stirring just until combined.

In another small mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form.  Fold into batter.

Fill greased or paper-lined muffin cups two-thirds full.  Combine the topping ingredients; sprinkle over the batter.  Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pan to wire rack.

Note:  Batter may also be used to make miniature muffins.  Simply, adjust the baking time to 16-18 minutes.

Anyone interested in having a tea party?  My treat!!

What is your favorite hot beverage?  Are you a tea person or a coffee person?

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