There’s nothing quite like the tangy sweetness of lemon paired with the nutty flavor of almond flour. These Almond Flour Lemon Muffins are not only delicious but also gluten-free, making them a great option for those with dietary restrictions. Perfect for breakfast or a snack, these muffins are light, moist, and topped with a delightful crumble and a creamy lemon glaze. Let’s dive into this easy and scrumptious recipe.
Table of Contents
The Best Almond Flour Lemon Muffins Recipe
Notes on Ingredients
Using almond flour instead of all-purpose flour gives these muffins a unique texture and flavor. Almond flour is rich in protein and healthy fats, making these muffins not only tasty but also nutritious. The Greek yogurt adds moisture and a slight tang, while the lemon juice and zest provide a fresh, vibrant flavor. The crumble topping adds a lovely crunch, and the lemon glaze ties everything together with a sweet and tangy finish.
How to Make Almond Flour Lemon Muffins
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
- Dry Ingredients: Sift together 3 cups of almond flour, 3 teaspoons of baking powder, and ¼ teaspoon of baking soda into a bowl. Set aside.
- Wet Ingredients: In another bowl, mix ¾ cup white sugar, 2 large eggs, ½ cup plain fat-free Greek yogurt, ¼ cup unsalted butter (melted), 2 tablespoons freshly squeezed lemon juice, and 1 tablespoon lemon zest using an electric mixer until smooth and creamy.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be careful not to overmix.
- Fill Muffin Cups: Distribute the batter evenly among the prepared muffin cups, filling them all the way to the top.
- Crumble Topping: Make the topping by mixing ½ cup almond flour, 3 tablespoons brown sugar, and 2 tablespoons unsalted butter (melted) until crumbly. Set aside.
- Bake: Bake the muffins for 15 minutes. Remove from the oven and sprinkle the crumble mixture over the tops. Continue baking for another 3 to 5 minutes, until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Cool the muffins in the pan on a wire rack for 5 minutes. While cooling, mix 1 cup powdered sugar, 1 tablespoon half-and-half, and 1 tablespoon fresh lemon juice for the glaze. Drizzle the glaze over the muffins.
How to Serve Almond Flour Lemon Muffins
These muffins are best served slightly warm, allowing the lemon glaze to soak in a bit. They make a delightful breakfast treat or a satisfying snack with a cup of tea or coffee. Their light and moist texture, combined with the tangy lemon flavor, makes them a favorite for any time of the day.
How to Store Almond Flour Lemon Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. When ready to eat, thaw the muffins and warm them slightly to bring back their fresh, moist texture.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 397.28 kcal | 20% |
| Total Fat | 24.74 g | 35% |
| Carbs | 39.09 g | 15% |
| Sugars | 32.27 g | 36% |
| Protein | 9.68 g | 19% |
| Sodium | 187.27 mg | 9% |
| Fiber | 4.31 g | 15% |
| Saturated Fat | 5.88 g | 29% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 12.93 g | – |
| Polyunsaturated Fat | 4.68 g | – |
| Cholesterol | 55.86 mg | 19% |
| Calcium | 184.53 mg | 23% |
| Magnesium | 3.63 mg | 1% |
| Potassium | 270.61 mg | 8% |
| Iron | 1.58 mg | 11% |
| Zinc | 0.2 mg | 2% |
| Phosphorus | 67.49 mg | 10% |
| Vitamin A | 79.56 mcg | 10% |
| Vitamin C | 2.53 mg | 3% |
| Thiamin (Vitamin B1) | 0.01 mg | 1% |
| Riboflavin (Vitamin B2) | 0.09 mg | 6% |
| Niacin (Vitamin B3) | 0.04 mg | 0% |
| Vitamin B6 | 0.03 mg | 2% |
| Folic Acid (Vitamin B9) | 6.7 mcg | 3% |
| Vitamin B12 | 0.18 mcg | 7% |
| Vitamin D | 0.21 mcg | 4% |
| Vitamin E | 0.31 mg | 3% |
| Vitamin K | 0.62 mcg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Almond Flour Lemon Muffins
Can I use a different type of flour?
Almond flour is key to this recipe’s texture and flavor, but you can experiment with other gluten-free flours. Note that the results may vary.
Can I make these muffins dairy-free?
Yes, you can substitute the Greek yogurt with a dairy-free yogurt and the butter with a dairy-free alternative.
Can I reduce the sugar?
You can reduce the sugar, but it may affect the sweetness and overall flavor of the muffins. Adjust according to your taste preference.
How can I make the muffins more lemony?
Increase the lemon zest and juice slightly for a more pronounced lemon flavor.
The Best Almond Flour Lemon Muffins Recipe
Ingredients
- 3 cups almond flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup white sugar
- 2 large eggs
- ½ cup plain fat-free Greek yogurt
- ¼ cup unsalted butter melted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Crumble Topping:
- ½ cup almond flour
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter melted
Glaze:
- 1 cup powdered sugar
- 1 tablespoon half-and-half
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
- Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
- Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
- Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
- Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
- While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.
