For a cheery and sunny morning, add some zing to your muffins with lemon and orange zest. These cake-like muffins have a burst of citrus flavor and are soft and moist.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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.
- Just in case the almond topping spills over while baking, you may want to use cooking spray around the top outside of each muffin cup. If it does spill over, just let the pan sit in some water for a while, and it’ll come right off.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 207 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe, but way too much butter. It was flowing out of the muffin trays whilst baking, and there was excess butter in the silicone molds after I took out the muffins. I’m not sure what the thought is behind using melted butter in the recipe? I will try this recipe again with 1/4 cup softened butter. I put almond pieces in the batter as opposed to doing a topping and that helped give some texture to this yogurt muffin.
this is a really good recipe. I made it exactly as the recipe is written, although I did pack the measurements of lemon zest — I can never have enough lemon flavor! I spooned the flour into measuring cup and leveled it off with a knife to avoid dryness. This is definitely one I will make again.