Almond Citrus Muffins Original Recipes

LEMON ALMOND MUFFINS

Steps:

• 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.

ALMOND FLOUR LEMON MUFFINS

Steps:

• 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.

ALMOND CITRUS MUFFINS

Steps:

• 1. In small bowl stir together flour, baking powder and salt. Set aside.2. In large bowl stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined. Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top if desired.3. Bake at 400°F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.*NOTE: To toast almonds, spread them in a single layer in a shallow baking pan. Bake at 350ºF for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.

ALMOND CITRUS MUFFINS ORIGINAL

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In large mixing bowl, combine Kellogg's® All-Bran® cereal, sugar, milk, orange juice and peel. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in almonds. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray..3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.

LEMON AND ORANGE YOGURT MUFFINS

Steps:

• 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.