“How you start your day is how you live your day. How you live your day is how you live your life.”Louise Hay
I love this quote because getting breakfast right can set the rest of the day up for success. Having some of these lemon almond muffins in the fridge or freezer ready to go makes it easier to eat well for the rest of the day. Lemon almond muffins have a base of almond flour so they are high in healthy fat and will help you make it through until lunchtime. The fresh lemony smell gives a delightful boost in the morning too.
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How to make Lemon Almond Muffins
Below are detailed instructions on how to make lemon almond muffins including the reasoning behind each step. The short version of the recipe with ingredient quantities etc. is at the bottom of the post. I hope you find this helpful!
Time needed: 45 minutes.
How to make Lemon Almond Muffins
- Prepare all equipment and ingredients
Before beginning, take out all the ingredients and equipment you will need. Preheat the oven to 350F and grease the muffin pan. I just take a stick of butter and rub it inside the pan, then spread it with my fingers. The heat from your hands will melt the butter and make it easier to spread.
- Sift the almond flour
This step may not be necessary if you don’t have any lumps in your flour or baking powder. I keep my almond flour in the freezer to keep it fresh for longer, so it usually clumps together.
- Sift the baking powder
Fresh baking powder does not usually have lumps either, but if you’ve had yours for a while it might. It’s important not to have lumps of baking powder for two reasons: One, so the muffins rise evenly and two, so you don’t get a random lump of bitter baking powder. I’ve been lazy and just used lumpy baking powder, it’s worth the extra time to sift it!
- Mix the dry ingredients
Combine the almond flour, baking powder, salt and granulated sweetener. By combining the dry ingredients before adding the wet ingredients, it ensures that everything is evenly distributed.
- Mix the wet ingredients
After you have melted the butter, allow it to cool before adding the eggs. If the butter is too hot, the eggs will start to cook. No one wants bits of scrambled egg in their muffin. I like to use a fork to beat them together because it’s easier to clean but you can use a whisk if you like. Add the almond milk and lemon juice, and beat with the eggs and butter.
- Zest the lemon
Wash the lemon thoroughly before zesting. Lemons are often waxed to give them a nice shiny appearance but it’s not something we want to eat. When zesting the lemon make sure you only get the yellow peel. The white part underneath is bitter and doesn’t taste good.
Add 1 tsp of the zest to the dry ingredients and set the rest aside.
- Juice the lemon
If you roll the lemon on the counter or heat it in the microwave for 5 seconds, you will get more juice out of it. Add 3 tbsp of lemon juice to the wet ingredients.
- Combine the wet and dry ingredients
Make a well in the center of the dry ingredients and pour the wet ingredients in. Using a wooden spoon, gradually draw in the flour until everything is completely combined. The mixture will be a little sticky and will hold its shape quite well.
- Divide the mixture into 12 muffin cases
Spoon the mixture in the prepared muffin pan. I find that this quantity yields about 2 tbsp per muffin. You don’t need to smooth the tops off or they won’t rise very high. Sprinkle with the lemon zest that you set aside earlier.
Bake on the middle shelf of the oven for 18-23 minutes. When the muffins are done, they will be golden brown around the edges and will have risen in the center.
Allow to cool in the pan for 10 minutes before moving to a cooling rack to cool completely. This is to allow them to ‘set’ a little bit. When they are straight out of the oven they are very crumbly and may break if you try to move them to a cooling rack sooner.
Once cool, store in an airtight container in the fridge for up to five days or in the freezer for up to a month. You can take one out of the freezer and defrost in the microwave for a quick and easy breakfast or snack.
If it is kept in the freezer, almond flour tends to form lumps. The quickest and easiest way to remove these lumps is to sift it. Baking powder will also form lumps over time. If they are not removed, lumps of baking powder will be very bitter.
If you have a non-stick muffin pan, there is no need to use liners. I believe in reducing waste as much as possible. Individual brownies don’t need their own paper case, so why should muffins? It saves money and reduces landfill waste by not using liners. If you do not have a non-stick pan however, by all means use liners so you can get your muffins out.
Use a warm lemon. Either keep it at room temperature, roll it with your hand for a minute on the counter or pop it in the microwave for 5 seconds.
They keep for up to 5 days in an airtight container in the fridge or one month in the freezer.
You can cut the lemon in half lengthwise and squeeze the juice between your fingers to catch the pips.
If you would like to completely avoid any dairy, you can substitute butter for 1/3 cup of refined coconut oil instead. Unrefined coconut oil tastes of coconut, so unless you want your muffins to taste like coconut and lemon, use refined coconut oil.
If the sugar alcohols found in artificial sweeteners do not agree with you, you can substitute it for 4 tbsp of maple syrup and omit the almond milk. Alternatively, you may prefer the best Apple Cinnamon Muffins which are naturally sweetened with apple and maple syrup.
You can use your milk of choice. Oat milk and rice milk are great options. Just make sure they do not contain any added sugar. Generally speaking, processed soy should be avoided by women with PCOS. This includes soy milk.
This recipe would be great with any other citrus fruit. Try it with limes or oranges!
Lemon Almond Muffins
- Muffin pan
- Two mixing bowls
- Wooden spoon
- Fork or whisk
- Lemon juicer
- 2½ cups almond flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sweetener
- 3 eggs
- ⅓ cup butter, plus 1 tsp to grease the muffin pan
- 1 lemon
- 3 tbsp almond milk
- Preheat the oven to 350°F. Grease a non-stick muffin pan with butter or line it with muffin liners if you prefer.
- Sift together the almond flour, salt and baking powder to make sure there are no lumps. Mix in the sweetener.
- Melt the butter and allow to cool so it is liquid but not hot. Add the eggs and 3 tbsp of almond milk. Beat until smooth.
- Zest and juice the lemon. Add 1 tsp of the zest to the dry ingredients. Set aside the rest. Add 3 tbsp of lemon juice to the butter, eggs and almond milk.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix together with a wooden spoon, gradually drawing in more flour from the sides until the batter is smooth and evenly mixed.
- Divide the batter evenly into the 12 muffin cases (about 2 tbsp per muffin). Sprinkle the remaining lemon zest over the top of the muffins.
- Bake for 18-23 minutes. The muffins will be golden around the edge and will have risen in the center when they are done. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.