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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.
I have been on a lemon kick since making these lemon blueberry scones. I added lemon into this amazing Fresh Strawberry Cheesecake and the Instant Pot Chinese Lemon Chicken is a delicious savory dish with a touch of sweetness.
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.
These muffins are topped with sliced almonds and then covered in a delicious lemon glaze. It’s an amazing combo and the almonds not only look pretty but I love the texture it gives the muffin too.
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. Everyone loved Muffin Monday! I stopped when my baby left home for college but maybe I should start it up again?!
Other yummy muffin recipes that are on the blog:
My favorite kitchen items I used to make these LEMON ALMOND MUFFINS:
CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and cupcakes every time.
MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes. Â I use mine on a daily and weekly basis.
LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Â Nothing beats fresh squeezed lemon juice and this guy makes it so easy.
Lemon Almond Muffins Recipe
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:
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.
Nora C Snyder says
When I made these I only used about 2/3 cup of sour cream, and added about 1/4 cup of milk in the batter to thin it out.
And I used about 1/2 tsp more baking powder than called for.
Plus a little salt.
They turned out PERFECT. Very fluffy.
Joan says
I just wanted to tell you that I love your blog – and I love lemon almond everything too.
Mari Graham says
Love lemon-ANYTHING!
Question–yogurt? or sour cream?
Ingredients say sour cream. Directions say yogurt.
Interchangeable? Quantity
THANKS–cannot wait to make them–and devour them
Leigh Anne says
Interchangeable but I used sour cream – fixed the error – thanks!
Michele Brinkley says
I notice in the recipe under ingredients, it calls for sour cream. But, in the instructions to make, it states in Step 2 to mix the yogurt…. Does this recipe call for yogurt or sour cream? 🙂 Thank you so much!
Leigh Anne says
Michele, I did use sour cream but you could use yogurt if preferred, I fixed the recipe – thanks!
Marsha Sayer says
Like you, I’m a lemon kind of girl. Yummy, yummy lemon.
Leigh Anne says
Lemon lovers unite!