Lemon and Orange Yogurt Muffins
Description
Add some zing to your yogurt muffins with fresh lemon and orange zest for a bright and sunny breakfast.
Ingredients
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cooking spray
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1/2 cup toasted sliced almonds
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2 tablespoons white sugar
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1 tablespoon finely grated lemon zest
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1 tablespoon finely grated orange zest
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1 tablespoon honey
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1 teaspoon almond extract
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1/2 cup unsalted butter, melted
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2 tablespoons finely grated lemon zest
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1 tablespoon finely grated orange zest
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1 cup low-fat vanilla Greek yogurt (such as Cabot™)
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1 cup white sugar
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3 large eggs, lightly beaten
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2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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1/2 cup almond flour (such as Bob's Red Mill®)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon turbinado sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2
Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
3
Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
4
Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
5
Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
6
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.