Before you go all destructive on the boy-toy smashing car windows for suggesting you guys make muffins for breakfast, take a stab at this lemonade muffin recipe worthy of the Queen Bey herself. The freshness of the lemon and lightness of the almond flour will have you fast-forwarding through denial and anger to hope and redemption. Even better- this recipe won’t make you feel like you’re cheating on your staple Greek yoghurt and berries breakfast.
Bake at 400° | 10-12 minutes | Yield: 20 muffins
Ingredients:
- 1 1/4 Cups of Flour
- 1 Cup of Almond Flour
- 1/2 Cup of Sugar
- 2 Eggs
- 3/4 Cup of Heavy Whipping Cream
- 1/3 Cup of Vegetable Oil
- 1/4 Cup of Fresh Lemon Juice
- 2 1/2 Teaspoons of Baking Soda
- 2 Heaping Teaspoons of Lemon Zest
- 1 Teaspoon of Almond Extract
- 2 Tablespoons of Powdered Sugar (Optional)
Directions:
Preheat the oven to 400°.
Combine the dry ingredients together in a medium mixing bowl until there are no lumps.
Next, combine the heavy whipping cream, vegetable oil, fresh lemon juice, and almond extract in a large mixing bowl. Beat in the eggs.
Add a third of the dry mixture to the wet mixture and take a fork or whisk to lightly blend the mixture. Repeat until the dry mixture has been completely combined. Be careful not to over mix and do not use a mixer.
Fill the muffin tins three-quarters of the way full. Bake the muffins for approximately 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
After cooling for about 10 minutes, dust the muffins with powdered sugar.