Description
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Ingredients
- cooking spray
- ½ cup toasted sliced almonds
- 2 tablespoons white sugar
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated orange zest
- 1 tablespoon honey
- 1 teaspoon almond extract
- ½ cup unsalted butter, melted
- 2 tablespoons finely grated lemon zest
- 1 tablespoon finely grated orange zest
- 1 cup low-fat vanilla Greek yogurt (such as Cabot™)
- 1 cup white sugar
- 3 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup almond flour (such as Bob’s Red Mill®)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon turbinado sugar (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- honey
- and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter
- 2 tablespoons lemon zest
- and 1 tablespoon orange zest together in a small bowl. Stir yogurt
- 1 cup sugar
- eggs
- and vanilla extract together in another small bowl until evenly blended.
- Whisk flour
- almond flour
- baking powder
- and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups
- filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean
- 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12