Lemon and Orange Yogurt Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 298 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.

Step 6

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.