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Lemon and Orange Yogurt Muffins
Lemon and Orange Yogurt Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your yogurt muffins with zesty lemon and orange for a vibrant breakfast treat.
Ingredients:
  • cooking spray
  • 0.5 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
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons finely grated lemon zest
  • 1 cup low-fat vanilla Greek yogurt (such as Cabot™)
  • 3 large eggs, lightly beaten
  • 0.5 cup almond flour (such as Bob's Red Mill®)
  • 2 teaspoons baking powder
  • 1 tablespoon turbinado sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a 12-cup muffin tin with cooking spray.
  • In a small mixing bowl, combine almonds, sugar, lemon zest, orange zest, honey, and almond extract until crumbly. Set aside the topping.
  • Mix melted butter with 2 tablespoons of lemon zest and 1 tablespoon of orange zest in a small bowl. In a separate small bowl, combine yogurt, 1 cup sugar, eggs, and vanilla extract until well blended.
  • Combine flour, almond flour, baking powder, and salt in a large bowl. Add butter and yogurt mixtures, then mix with an electric hand mixer on low speed until just combined.
  • Fill the muffin cups nearly to the brim with batter, top with almond mixture, and sprinkle with turbinado sugar.
  • Bake until the tops spring back when touched lightly and a toothpick comes out clean, around 18 to 20 minutes. Let it cool in the tin for 10 to 15 minutes, then transfer to a wire rack to cool completely.

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