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Lemon Muffins with Italian Meringue – When life gives you lemons…..

Posted on April 20, 2016 by in baked goods

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Lemon Muffins

Lemon Muffins so moist and tangy that they make your cheeks tingle after each and every bit.

Lemon muffins sound a wee bit boring if you just read about them, but oh boy, once your teeth sink into it, you want more……. many more.

Those of you who have attended a cooking class with me or know me, will know that I LOVE LEMONS! It is my fix-it-all-ingredient and I always say that if something you cooked or baked, tastes flat, add a little lemon zest or juice and then decide again, if it needs anything else.

Lemon Muffins

Another Nina-fact that you might not know is that I like to make things easy, dirty as little as I possibly can, but I still want a wow effect. These lemon muffins literally ticked all of those boxes. I mixed it in one bowl, made the sauce in a little pot and the meringue is optional. Yes, the Italian meringue gives these lemon muffins celebrity status, but you are going to struggle to get that meringue topped muffin in a lunchbox. Yes, that’s right, these muffins freeze like a dream and you can pack them in the lunch box frozen and by the time it is break, your children will love them.

Lemon Muffins

Lemon Muffins with Italian Meringue

makes 12


210 g cake flour
10 ml baking powder
½ t salt
250 ml Fairview Full fat yogurt
250 g sugar
3 large eggs
zest of 1 large or two medium lemons
125 ml vegetable oil

For the glaze

125ml sugar
juice of 1 large lemon


To save time and dirty dishes, measure your dry ingredients on a piece of wax paper. Whisk the yogurt, eggs, oil and lemon juice and zest together. Add the dry ingredients and mix thoroughly. Spoon into muffin pan, filling the holes 3/4 full. Bake for 15 – 20 minutes or until a skewer comes out clean when tested.

In the meantime, melt the sugar and lemon juice in a small pot and bring to the boil and boil for 2 minutes. When the muffins are baked, remove from the muffin pan and pour some syrup over each muffin. Cool completely.

To make the Italian Meringue, follow THIS RECIPE. Scoop the meringue mixture into a piping bag and pipe onto the cooled muffins. Use a blow torch to scorch the meringue slightly. Serve with little slices of lemons.

Lemon Muffins

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5 Responses to “Lemon Muffins with Italian Meringue – When life gives you lemons…..”

  1. Carina Scholtz 20 April 2016 at 2:04 pm #

    How do you make the italian meringue?

  2. Wanda Seddon 22 April 2016 at 12:37 pm #

    Hi Nina, hoe kry mens die gewilde lemon merengue van Kook en Geniet faam om die buitenste lagie vd merengue di heerlike kraak tekstuur te verkry? Soos die bekende M+B een…..
    Dankie Wanda

    • nerinatimm 25 April 2016 at 8:35 am #

      Hello Wanda, ek gaan aanhou probeer, het nog nie ‘n antwoord vir jou nie!

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