| In a small bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large bowl, cream butter and sugar. Fold in yolks. Combine the flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and peel, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks. Makes 2 to 2-½ dozen miniature muffins.
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