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How to Make Lemon and Orange Yogurt Muffins - A Step-by-Step Guide

There's nothing quite like the taste of citrus in the morning to brighten up your day. And what better way to incorporate the zingy flavors of lemon and orange than in a delicious, moist muffin? These Lemon and Orange Yogurt Muffins are the perfect way to start your day off with a burst of refreshing citrus flavor.

Made with the goodness of tangy lemon, sweet orange, and creamy yogurt, these muffins are sure to become a breakfast favorite in your household. Their tender texture and br...

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Ingredients

  • cooking spray
  • 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
  • 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)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 12 muffins

  • 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.

    • Nutrition

    298 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 68mg
    • Sodium: 207mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 24g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 72mg
    • Iron: 1mg
    • Potassium: 70mg

    Categories

    Baking recipes
    Breakfast recipes
    Muffin recipes
    Lemon recipes
    Orange recipes