Meringue-Topped Strawberry Muffins

Makes 6
Prep 25 m
Bake 30 m
Bake 4 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat a jumbo muffin pan (6 muffin cups) with nonstick cooking spray.
  2. 2 of 4 In bowl, mix flour, baking soda, powder, cinnamon and salt. In another bowl, beat eggs and 1 cup sugar until smooth; beat in buttermilk, oil, liqueur and vanilla. Make well in center of flour mixture. Add egg mixture to well. Stir until smooth. Stir in strawberries. Divide among muffin cups.
  3. 3 of 4 Bake in 350 degree F oven 30 minutes. Let cool in pan 5 minutes. Unmold onto rack. Let cool completely.
  4. 4 of 4 Increase heat to 450 degrees F. In bowl, dissolve whites in 6 tablespoons warm water. Add cream of tartar. Beat, gradually adding remaining 1/2 cup sugar, until stiff peaks form. Spoon 2/3 cup meringue onto each muffin; place on baking sheet. Bake until lightly browned, about 4 minutes. Makes 6 jumbo muffins.
Nutrition Information for Meringue-Topped Strawberry Muffins
Servings Per Recipe: 6
Per Serving: 2 g fiber, 460 mg sodium, 510 kcal cal., 92 g carb., 10 g pro., 72 mg chol., 12 g Fat, total, 1 g sat. fat