Lemon Streusel Muffins

Lemon Streusel Muffins
1 dozen

1/4 cup butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 cup cake flour (I used regular flour)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup lemon juice (I used 1/4 cup lemon juice and 1/4 cup water)
1/2 cup lemon yogurt
4 egg whites
for streusel
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon cold butter

In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt. In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Grease muffin cups or use paper liners; fill two-thirds full with batter. For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Perfect for summertime! :-)

Linked to Gooseberry Patch Recipe Roundup.