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.
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.