Lemon and Orange Yogurt Muffins

Name: Lemon and Orange Yogurt Muffins
Cook time: 20 min
Yield: 12 muffins
Cuisine: United Kingdom
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\u2009½ cups all-purpose flour; ½ cup almond flour (such as Bob Red Mill®); 2 teaspoons baking powder; ½ teaspoon salt; 1 tablespoon turbinado sugar

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.

INGRIDIENT

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)

DIRECTION

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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

Step: 6

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.

NUTRITION FACT

Per Serving: 298 calories; protein 6.8g; carbohydrates 37.8g; fat 13.7g; cholesterol 67.9mg; sodium 206.5mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.

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