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Lemon Almond Muffins

These Lemon Almond Muffins were made for cold, Sunday afternoons. They are refreshing, bright, and zingy. They are exactly everything you need to scare away the Monday blues and brighten up any Sunday afternoon. These muffins are simple. All you need is one bowl and one hour. Then, in no time, you will have fluffy, bright, muffins ready! To ensure that you muffins turn out as delicious as possible, consider some of these tips:

Spooning and leveling flour - the key to any fluffy and tender baked good is accurately measuring your flour. Accidentally compacting your measuring cup with flour can ruin almost any baked good, so I recommend spooning the flour into your measuring cup until it is full. Then with the flat side of a butter knife, swipe the excess overflowing flour off. This method is called spooning and leveling your flour. Alternatively, you can use a kitchen food scale to get the most accurate results.

Bake at 375° and then at 350° - when baking muffins, starting to bake the muffins at a higher temperature for the first 10 minutes allows for the muffins to rise high and get that classic domed muffin shape. Then, lowering the temperature allows for the insides to set and fully bake.

TOTAL TIME: 1 hour

SERVINGS: 12 muffins



1 ¼ cup flour

½ cup almond flour

½ cup granulated sugar

½ cup yogurt

¼ cup olive oil

½ cup milk of choice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon almond extract

½ teaspoon salt

Zest of a lemon

Raw sugar

Icing (optional):

2 tablespoons lemon juice

¼ cup powdered sugar

Slivered almonds


  1. Preheat the oven to 375° F and line 12 muffin tins with muffin liners and cooking spray.

  2. In a bowl, zest the lemon and add it to a bowl along with the sugar. Using your fingertips, rub the zest and sugar together. This will release the essential oils in the citrus zest and intensity of the lemon flavor. Rub the sugar and zest together until the sugar resembles wet sand.

  3. Add in flour, almond flour, baking powder, baking soda, and salt to the same bowl with the lemon zest and sugar. Whisk everything together.

  4. Then, add in the yogurt, olive oil, milk, and almond extract. Mix until just combined. Try not to over mix.

  5. Divide the matter among the muffin tins and sprinkle with raw sugar on top for a crunchy muffin top.

  6. Bake at 375° F for 10 minutes and then lower the temperature to 350° F for another 20-25 minutes.

  7. While the muffins bake, if you want to ice them, mix together the lemon juice and frosting.

  8. Let the muffins cool before eating/icing them. Once iced, sprinkle some slivered almonds on top and enjoy!


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