These almond flour lemon muffins are easy to make and delicious. The almond flour creates a soft chewy texture, while the crumbly topping adds that extra flavor hit!
3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Add flour mixture into the wet ingredients and mix until well combined – be careful not to overmix.
Cute kitchen moment!
On duty during the making of these muffins was Cleo, my faithful baking assistant – providing helpful and encouraging feedback via adoring looks. More Cleo
Spoon the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
Make the topping by mixing almond flour, brown sugar, and butter together until crumbly.
Bake muffins in the preheated oven for 20-25 minutes, then remove from the oven and sprinkle crumble mixture over the top.
Cool muffins in the pan on a wire rack for 5 minutes.