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
[recipe_author_display]
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
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
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.
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