Recipes Bread Quick Bread Recipes Muffin Recipes 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 10 mins Total Time: 50 mins Servings: 12 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. I Made It Print Nutrition Facts (per serving) 298 Calories 14g Fat 38g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved