Elevate your baking with our Almond Flour Lemon Muffins recipe! Crafted for those who crave a gluten-free delight, these muffins marry the rich, nutty goodness of almond flour with a burst of citrusy freshness from lemons. Easy to make and even easier to enjoy, these moist and flavorful muffins are perfect for breakfast or a guilt-free snack. Immerse yourself in the harmonious blend of almond and lemon flavors, creating a treat that caters to both taste and health-conscious cravings. Try this recipe today and discover a delightful twist on traditional muffins that will leave everyone asking for more!
Almond Flour Lemon Muffins Recipe | S2Recipes
Details Almond Flour Lemon Muffins Recipes
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 10
Yield: 10 muffins
Ingredients For Almond Flour Lemon Muffins Recipes
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
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice
Instructions: Almond Flour Lemon Muffins Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Step 2: Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
Step 3: 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.
Step 4: Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
Step 5: 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.
Step 6: 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.
I can’t believe one muffin has over 400 calories - but these did come out moist although next time I would use another tablespoon of lemon zest and, as another reviewer noted, I would add the crumb topping sooner (and probably mash it down into the batter) so the topping stayed on the muffin instead of falling off. The recipe as written also made a full dozen muffins, not 10. Also used coconut sugar, which made the muffin much darker than the photo.
These were moist and lemony! I used half white sugar/ half coconut sugar; also used half gluten-free blend flour with the almond flour. I only needed half the lemon glaze; and I found that the streusel could have been added sooner in baking time, as it did not all stick to the muffin tops. The batter was thick and easy to work with, and the finished muffins came out easily from the liners. Besides having a few steps (the 4-star rating due to preparation time), these were great - and filling!
These taste wonderful. But I was so short on some things. Such as. Subed, 1 cup of oat flour for almond flour, european yogurt, egg substitute 'we don't eat eggs' (Medical Medium). Not because we have any allergies known.Anyway, they are great tasting muffins. Tender and sweet. Much more work 'dishes' than I normally use.Would I make these again, No. To much work making them.They came out looking much like the photo given.
All Nutrifacts of Almond Flour Lemon Muffins Recipes
