Almond Flour Lemon Muffins

Name: Almond Flour Lemon Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 cups almond flour; 3 teaspoons baking powder; 0.25 teaspoon baking soda; 0.75 cup white sugar; 2 large eggs; 0.5 cup plain fat-free Greek yogurt; 0.25 cup unsalted butter, melted; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon zest; 0.5 cup almond flour; 3 tablespoons brown sugar; 2 tablespoons unsalted butter, melted; 1 cup powdered sugar; 1 tablespoon half-and-half; 1 tablespoon fresh lemon juice

4.0

(3)

3 Reviews

2 Photos

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Recipe by fabeveryday

Published on October 2, 2020

2

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

10

Yield:

10 muffins

Jump to Nutrition Facts

Ingredients

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest

Crumble Topping:

½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted

Glaze:

1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Nutrition Facts (per serving)

462	Calories
30g	Fat
42g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 462
% Daily Value *
Total Fat 30g	38%
Saturated Fat 7g	33%
Cholesterol 56mg	19%
Sodium 199mg	9%
Total Carbohydrate 42g	15%
Dietary Fiber 5g	17%
Total Sugars 33g
Protein 12g
Vitamin C 3mg	14%
Calcium 95mg	7%
Iron 0mg	2%
Potassium 30mg	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.