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Lemon Almond Muffins
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.
Course
Bread/Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
293
kcal
Author
Leigh Anne Wilkes
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.
Notes
Recipe adapted from cookingclub.com
Nutrition
Calories:
293
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
24
mg
|
Sodium:
75
mg
|
Potassium:
139
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
139
IU
|
Vitamin C:
1
mg
|
Calcium:
62
mg
|
Iron:
1
mg