Preheat oven to 350°

Beat egg yolks until light & lemon colored, about 3 min

Cream butter and sugar. Fold in yolk

Combine flour, baking powder, & salt

Add to creamed mixture alternately with lemon juice and peel, stirring just until combined

Beat egg whites until stiff. Fold into batter

Fill muffin cups until 2/3 full

Combine topping ingredients and sprinkle over muffins

Bake for 20-25 minutes

Makes: 24 mini muffins or 8 regular size