Archive for May 9th, 2020

Lemon Almond Muffins

Lemon Almond Muffins

I love lemon, that’s one of discoveries about myself in recent years. I use lemon on a daily basis– starts with my warm lemon water in the morning, juice and zest for cooking and baking, scraps to rub my cutting board before washing it, then finally I cut into pieces and toss into the garbage disposal– giving out refreshing scent when it’s grinding…

Recently I was craving for very lemon-y baked goods, but all the ones I bought from stores failed me. So I searched up internet, then came out with my version. My inspiration came from a delicious lemon semolina cake that I had before. The lemon syrup really pops out the tangy flavor so don’t skip it. As a matter of fact, add more of it. NOT zesty enough? Add some lemon curd in the center of the muffins , either before baking or upon serving. Still want MORE? Fancy up with piped lemon butter cream or whipped cream then sprinkled with finely grated lemon zest… I promise you’ll be in Lemon Heaven~~~

Lemon Almond Muffins

Lemon Almond Muffins

Lemon Almond Muffins (makes 12 muffins)


1 1/2 cups flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup almond meal
1/2 cup sugar
Zest of 3 lemons– finely grated
2 eggs– room temperature
3/4 cup plain yogurt– see note below
4 tbsps fresh lemon juice
1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter– melted

Lemon syrup:
Juice of 1 lemon (about 5 tbsps)
3-5 tbsps sugar– depending on tanginess of lemon juice, adjust accordingly


  1. Preheat oven to 400 degree F. Line muffin molds with cup liners.
  2. In a large mixing bowl, sift flour, baking powder, baking soda and salt. Mix in sugar, almond meal and lemon zest.
  3. In a separate bowl, whisk eggs, yogurt, lemon juice and vanilla extract until smooth. Pour in melted butter, whisk again until all combined and smooth.
  4. Pour wet mixture into flour mixture. Use a spatula fold in the batter until it just combines together. Do not over work.
  5. Spoon batter into muffin molds. Bake in preheated oven for 20-22 minutes, until the top is golden brown and muffin top springs back when lightly pressed.
  6. Remove muffins from muffin molds and transfer to a cooling rack. Use a skewer to poke several holes on muffin tops.
  7. Prepare lemon syrup: boil lemon juice and sugar in a small sauce pan on low heat, until sugar dissolves and syrup slightly thickens to a shiny stage.
  8. Carefully spoon lemon syrup onto the muffin tops. Do it slowly so the syrup seeps into the cracks and toothpick holes. You can also swirl muffin tops in the lemon syrup if there is leftover syrup. Served warm.

Regina’s Note:

  • Plain yogurt: can be replaced with sour cream.
  • Lemon syrup really brings out the tangy lemon flavor so don’t skip it. Another add-on is lemon butter cream/whipped cream on top of muffins
  • For a really lemon-y flavor from inside the muffins, fill muffin molds with batter to half way, add a tsp of lemon curd in the center, then fill with batter to the top. You can also, upon serving, cut muffins horizontally in half, and spread lemon curd in between.

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