Lemon Drop Muffins

Name: Lemon Drop Muffins
Ingredients: top bling; 4 tablespoons melted butter; 4 tablespoons white sugar; rind of 1 lemon; muffins; 1 & 3/4 cups white whole wheat flour (or whole wheat pastry flour); 1 & 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup room temperture butter; 1/2 cup raw cane sugar plus 1 tablespoon for the whites; rind of two lemons; 4 tablespoons fresh lemon juice; 2 egg yolks; 2 egg whites

14 ingredients

5 steps

Ingredients

top bling
4 tablespoons melted butter
4 tablespoons white sugar
rind of 1 lemon
muffins
1 & 3/4 cups white whole wheat flour (or whole wheat pastry flour)
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup room temperture butter
1/2 cup raw cane sugar plus 1 tablespoon for the whites
rind of two lemons
4 tablespoons fresh lemon juice
2 egg yolks
2 egg whites

Directions

1

Preheat oven to 350 degrees. Line a muffin tin with 10 cupcake papers and set aside.
2

In a medium bowl, sift together flour, baking powder and salt. Cream butter and sugar in a stand mixer on medium, scraping down the sides as necessary, until light and fluffy. Add egg yolks and lemon rind and beat for another minute.
3

Add the flour mixture alternately with the lemon juice. Mix on low just until everything is combined. At this point the mixture may seem dry but don't worry it will loosen up when the whites go in.
4

In a small metal bowl whisk egg whites and 1 tablespoon of sugar until stiff but not dry, the soft peak stage. Fold whites gently in to main mixture. Divide evenly into muffin tins. Bake for 20-25 minutes.
5

When done, cool on a wire rack before popping muffins out of tin. For the topping: combine white sugar and lemon rind. Dip the top of each muffin in melted butter and then sugar mixture. Serve immediately.