Name: Lemon and Orange Yogurt Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: cooking spray; 0.5 cup toasted sliced almonds; 2 tablespoons white sugar; 1 tablespoon finely grated lemon zest; 1 tablespoon finely grated orange zest; 1 tablespoon honey; 1 teaspoon almond extract; 0.5 cup unsalted butter, melted; 2 tablespoons finely grated lemon zest; 1 tablespoon finely grated orange zest; 1 cup low-fat vanilla Greek yogurt (such as Cabot™); 1 cup white sugar; 3 large eggs, lightly beaten; 2 teaspoons vanilla extract; 1.5 cups all-purpose flour; 0.5 cup almond flour (such as Bob's Red Mill®); 2 teaspoons baking powder; 0.5 teaspoon salt; 1 tablespoon turbinado sugar

Lemon and Orange Yogurt Muffins

4.5

(2)

2 Reviews

2 Photos

Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.

Recipe by lutzflcat

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

cooking spray

Topping:

½ cup toasted sliced almonds
2 tablespoons white sugar
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1 tablespoon honey
1 teaspoon almond extract

Muffin Batter:

½ cup unsalted butter, melted
2 tablespoons finely grated lemon zest
1 tablespoon finely grated orange zest
1 cup low-fat vanilla Greek yogurt (such as Cabot™)
1 cup white sugar
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup almond flour (such as Bob's Red Mill®)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon turbinado sugar (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
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.
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.
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.
Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
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.

Cook's Note:

Just in case the almond topping spills over while baking, you may want to use cooking spray around the top outside of each muffin cup. If it does spill over, just let the pan sit in some water for a while, and it'll come right off.

Nutrition Facts (per serving)

298	Calories
14g	Fat
38g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 298
% Daily Value *
Total Fat 14g	18%
Saturated Fat 6g	28%
Cholesterol 68mg	23%
Sodium 207mg	9%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	6%
Total Sugars 24g
Protein 7g
Vitamin C 3mg	17%
Calcium 72mg	6%
Iron 1mg	6%
Potassium 70mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.