Description
These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn’t overly sweet. They are great for breakfast or a snack
Ingredients
- 3 cups almond flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup white sugar
- 2 large eggs
- ½ cup plain fat-free Greek yogurt
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup almond flour
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 1 tablespoon half-and-half
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
- Sift almond flour
- baking powder
- and baking soda together into a bowl and set aside.
- Mix sugar
- eggs
- Greek yogurt
- butter
- lemon juice
- and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined
- but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups
- filling the cups all the way to the top.
- Make the topping by mixing almond flour
- brown sugar
- and butter together until crumbly. Set aside.
- Bake muffins in the preheated oven for 15 minutes
- then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean
- 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
- While the muffins are cooling
- mix powdered sugar
- half-and-half
- and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 10