Almond Yogurt Lemon Muffins
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 tablespoon grated lemon rind (1 large lemon)
- 1/2 stick (4 tablespoons) butter, melted
- 1 cup vanilla yogurt
- 1 large egg
- Optional: sugar for sprinkling
Sweet Odense Almond Paste complements tart lemon in this rich and moist muffin.
Time
15 minutes or less to assemble
18 to 20 minutes to bake
Total Time: 33-35 minutes
Yield
12 Muffins
Directions
- Preheat oven to 375°F. Grease a 12-count muffin pan or use paper / foil liners.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
- Add Almond Paste (grated using large hole side of a box grater) and rind to flour mixture. Mix with fingers until all pieces of almond paste and rind are coated with flour and not clumped together.
- In a medium bowl beat butter, yogurt and egg until well mixed. Make a well in the center of the flour and pour in liquid ingredients. Beat until ingredients are just combined.
- Scoop batter into muffin tin (a cookie scoop works perfectly for this step). Sprinkle tops with sugar if desired.
- Bake for 18 to 20 minutes, or until lightly golden on top. Set pan on wire rack and cool 2 minutes. With a fork, flip cupcakes to side and let cool.