Almond Muffins Recipe

Almond Muffins Recipe

Almond Muffins

Preparation Time: 15 mins
Cooking Time: 18 mins
Servings: 9 to 12

Almond paste adds a subtle almond flavor while yogurt helps to keep these muffins moist and delicious.

  • 2 Cups All-purpose Flour
  • 1/2 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 (7 Ounce) Almond Paste
  • 1 Tablespoon Grated Lemon Zest
  • 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Lemon & 1/2 Teaspoon Vanilla Extracts)
  • 1/2 Stick or 4 Tablespoons Unsalted Butter, Melted
  • 1 Cup Greek Yogurt (I Used Fat Free Fage Brand)
  • 1 Large Egg


  • 1 Heaping Cup Raspberries or Blueberries
  • Spoon the batter


  • Slivered Almonds
  • Powdered Sugar


  1. Preheat oven to 375 degrees F.
  2. Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.
  3. Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.
  4. Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.
  5. In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.
  6. Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)
  7. Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.
  8. Bake for 18 to 20 minutes until light golden brown and set.
  9. Cool to room temperature, then lightly dust with powdered sugar before serving.


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