Name: Lemon and Orange Yogurt Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray -; Toasted sliced almonds - ½ cup; White sugar - 2 tablespoons; Finely grated lemon zest - 1 tablespoon; Finely grated orange zest - 1 tablespoon; Honey - 1 tablespoon; Almond extract - 1 teaspoon; Unsalted butter, melted - ½ cup; Finely grated lemon zest - 2 tablespoons; Finely grated orange zest - 1 tablespoon; Low-fat vanilla Greek yogurt (such as Cabot™) - 1 cup; White sugar - 1 cup; Eggs, lightly beaten - 3 large; Vanilla extract - 2 teaspoons; All-purpose flour - 1 ½ cups; Almond flour (such as Bob's Red Mill®) - ½ cup; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Turbinado sugar (Optional) - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon and Orange Yogurt Muffins

1. Cooking spray -

2. Toasted sliced almonds - ½ cup

3. White sugar - 2 tablespoons

4. Finely grated lemon zest - 1 tablespoon

5. Finely grated orange zest - 1 tablespoon

6. Honey - 1 tablespoon

7. Almond extract - 1 teaspoon

8. Unsalted butter, melted - ½ cup

9. Finely grated lemon zest - 2 tablespoons

10. Finely grated orange zest - 1 tablespoon

11. Low-fat vanilla Greek yogurt (such as Cabot™) - 1 cup

12. White sugar - 1 cup

13. Eggs, lightly beaten - 3 large

14. Vanilla extract - 2 teaspoons

15. All-purpose flour - 1 ½ cups

16. Almond flour (such as Bob's Red Mill®) - ½ cup

17. Baking powder - 2 teaspoons

18. Salt - ½ teaspoon

19. Turbinado sugar (Optional) - 1 tablespoon

How to cook deliciously - Lemon and Orange Yogurt Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.

6. Stage

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.