Lemon-Almond Muffins with Lemon Drizzle

Lemon-Almond Muffins with Lemon Drizzle

Lemon-Almond Muffins with Lemon Drizzle

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup plain low-fat yogurt
1/2 cup canola oil
1 tablespoon grated lemon peel
1 egg
1 teaspoon almond extract
1/2 cup sliced almonds

1 cup powdered sugar
1 1/2 to 3 tablespoons lemon juice


  1. Heat oven to 400°F. Spray 12 muffin cups with cooking spray. Whisk flour, sugar, baking powder and baking soda in large bowl.
  2. Whisk yogurt, oil, lemon peel, egg and almond extract in medium bowl until blended. Fold into flour mixture just until blended. Spoon into muffin cups; sprinkle with almonds, pressing slightly to adhere.
  3. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; place on wire rack.
  4. Meanwhile, whisk powdered sugar and 1 1/2 tablespoons of the lemon juice in small bowl until smooth, adding additional lemon juice 1 teaspoon at a time if necessary for desired consistency. Drizzle over warm muffins. (Glaze will set when muffins are cool.) Serve warm, or cool completely.

    12 muffins

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