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Lemon Almond Muffins are a light and tender muffin with the zest of lemon, the crunch of almonds and a sweet lemon glaze over the top.
Why You Are Going to Love this recipe
Lemon and blueberry is a favorite flavor combo of mine, but I have to admit I may have a new favorite. The lemon and almond combo in these muffins is pretty delicious.
Muffins are a perfect way to start the morning. Who doesn’t love waking up to the smell of something baking in the oven! When my kids were home we had Muffin Monday during the school year and I’d make a batch of muffins every Monday morning. My neighbors loved it too because we always shared.Â
Ingredients Needed
- Flour. I prefer unbleached all purpose flour
- Sugar. Granulated sugar and powdered sugar.
- Baking Powder
- Baking Soda
- Sour Cream. You can also use plain Greek yogurt.
- Oil. Canola, vegetable or avocado oil work well.
- Lemon. You will use the juice and the zest. Always zest your lemon before juicing.
- Egg
- Almond Extract. If you aren’t a fan of almond go ahead and use vanilla extract.
- Sliced Almonds
How to Make Lemon Almond Muffins
- Preheat oven to 400 degrees F. Spray muffin pan with cooking spray or use paper liners.
- Mix together sour cream, oil, lemon peel, egg and extract in a bowl, stir just until blended.
- In another bowl whisk together flour, sugar, baking powder and baking soda.
- Gently stir flour mixture into wet ingredients. Do not over stir, Mix just until combined.
- Scoop batter into prepared muffin cups, sprinkle with almonds and bake fo 15-18 minutes or until golden brown and toothpick comes out clean.
- Cool on wire rack for 5 minutes and then remove from tin and place on wire rack to glaze.
- Mix together powdered sugar and lemon juice in a small bowl until smooth and a good drizzling consistency.Â
- Drizzle over warm muffins. Serve warm.
Tips from Leigh Anne
- Do not over stir. Stir ingredients together just until combined and no dry ingredients are showing. Over stirring makes for a tough muffin.
- Use a 1/3 cup scoop to make sure you have even sized muffins.
- Mix wet ingredients together first and then add in dry ingredients.
- Allow muffins to cool in the pan for five minutes, especially if you haven’t used a muffin liner. This prevents them from falling apart. After five minutes move them to a cooling rack to cool completely.
- Muffins freeze wonderfully in an airtight container for up to 3 months. Be sure they are cooled completely. If I am adding a glaze I prefer to freeze them before adding the glaze.
Frequently Asked Questions
Muffins freeze great! Allow the muffins to cool completely and then place inside a freezer bag. Remove as much air as possible. When you’re ready to enjoy a muffin, allow it thaw at room temperature.
If you don’t like almonds or are allergic you can leave them off. You can also substitute vanilla extract for the almond extract.
Other yummy muffin recipes that are on the blog:
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Lemon Almond Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sour cream
- 1/2 cup canola oil
- 1 Tbsp lemon peel, grated
- 1 egg
- 1 tsp almond extract
- 1/2 cup sliced almonds
Glaze
- 1 1/2 cups powdered sugar
- 1-2 Tbsp lemon juice
Instructions
- Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
- Mix together sour cream, oil, lemon peel, egg and extract in a bowl, stir just until blended.
- In another bowl mix together flour, sugar, baking powder and baking soda.
- Gently stir flour mixture into wet ingredients. Do not over stir, Mix just until combined.
- Scoop into prepared muffin tin, sprinkle with almonds and bake fo 15-18 minutes or until golden brown and toothpick comes out clean.
- Cool on wire rack for 5 minutes and then remove from tin and place on wire rack to glaze.
- Mix together powdered sugar and lemon juice in a small bowl until smooth and a good drizzling consistency. Drizzle over warm muffins. Serve warm.
Tips & Notes:
Nutrition Facts:
Emily Mohler says
Hello! I am super excited to try these and I was wondering if you bake these in large muffin pans or regular sized cupcake pans?
Leigh Anne Wilkes says
I use regular sized muffin tin
Barbara says
Absolutely the best-est ever recipe for muffins! Fast, easy and tooooo Yummie! Thank you
Leigh Anne Wilkes says
I am so glad you loved the recipe too!
Elzbieta Muir says
Hi, I would like to add almonds into the dough, not on top of muffins. How that would change the recipe?
Leigh Anne says
I have never done it but I think it should work fine.