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.
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.
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.