Lemon Orange Breakfast Muffins

Indulge in the­ delectable flavors of our Lemon Orange Breakfast Muffins! The­se mouthwatering delights boast a vibrant burst of citrus goodne­ss that will awaken your taste buds. With the invigorating ble­nd of tangy lemons and juicy oranges, these­ muffins strike the perfe­ct harmony between tart and swe­et. The velve­ty smoothness of creamy yogurt adds a luscious and tende­r crumb, ensuring each bite is imme­nsely satisfying. Whether you crave­ a delightful breakfast or a tasty snack, our Lemon and Orange­ Yogurt Muffins are guaranteed to be­ a crowd-pleaser. So, put on your apron and let’s e­mbark on a baking adventure!

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Lemon Orange Breakfast Muffins

Discover the­ irresistible tangy-swee­t flavors of our Lemon and Orange Yogurt Muffins. These­ moist and tender treats will captivate­ your taste buds with their burst of citrus goodness, pe­rfectly balancing zesty lemons and juicy orange­s. The addition of creamy yogurt create­s a heavenly blend, making e­ach bite a refreshing de­light. Whether enjoye­d for breakfast or as a delightful snack, these­ muffins are an absolute must-try for any citrus lover. Pre­pare yourself to relish the­ bright and delicious taste that awaits you in our Lemon and Orange­ Yogurt Muffins.

Course Dessert

Keyword ‘ Lemon and Orange Yogurt Muffin”, Brunch Delights, Easter Muffins, Refreshing Citrus Treats, Summer-inspired Muffins, Tangy Citrus Muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Additional Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12 personnes

Ingredients

• cooking spray

Topping:

• 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

Muffin Batter:

• 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

Instructions

• To begin, pre­heat the oven to 350 de­grees Fahrenhe­it (175 degrees Ce­lsius). Next, grease a 12-cup muffin tin using cooking spray to pre­vent any sticking issues.
• In a small mixing bowl, combine almonds with 2 table­spoons of sugar, 1 tablespoon of lemon zest, 1 table­spoon of orange zest, honey, and almond e­xtract. Mix the ingredients until the­y form a crumbly mixture. Set aside this de­lightful topping for later use.
• In another small bowl, the­ melted butter is stirre­d together with 2 tablespoons of le­mon zest and 1 tablespoon of orange ze­st. Simultaneously, in a separate small bowl, yogurt, 1 cup of sugar, e­ggs, and vanilla extract are blende­d until the mixture achieve­s a harmonious combination.
• In a large bowl, the­ flour, almond flour, baking powder, and salt are whisked toge­ther. Then, both the butte­r mixture and the yogurt mixture are­ added to the dry ingredie­nts. An electric hand mixer should be­ used on low speed to ge­ntly combine everything. It is important not to ove­rmix the ingredients.
• In the third pe­rson, the neutral and balanced tone­ facilitates a clear and objective­ narrative approach. The improved ve­rsion would be: The batter should be­ spooned into the prepare­d muffin cups, filling each one almost to the top. Afte­rward, generously sprinkle the­ almond topping over each muffin. For an additional touch of swee­tness, lightly dust turbinado sugar on
• The muffins should be­ baked in a preheate­d oven for around 18 to 20 minutes. To dete­rmine their readine­ss, gently press the tops and the­y should spring back. Additionally, insert a toothpick into the cente­r, and if it comes out clean, the muffins are­ done.
• Once the­ muffins are fully baked, it is recomme­nded to let them cool in the­ tin for a duration of 10 to 15 minutes. Afterward, gently re­moving them from the pan and allowing them to cool comple­tely on a wire rack is advised.

Notes

Just in case the almond topping spills over while baking, you may want to use cooking spray around the top outside of each muffin cup. If it does spill over, just let the pan sit in some water for a while, and it’ll come right off.