Lemon Almond Muffins #SundayFunday

Welcome to Sunday Funday! We're celebrating almonds today! 

"February 16th is National Almond Day. Let's share any recipes you like with whole almonds, sliced almonds, almond meal or even almond buitter. Sweets, savories? Bring it on. Hosted by Camilla."

I don't get to bake all that often anymore so was excited to give this muffin recipe adapted try! The batter was thick and I love the taste of the lemon with the almond extract. The crunch of the almond topping was the perfect touch. 

See all of our recipes with almonds today!

Lemon Almond Muffins

Ingredients

2 cups all purpose flour

1/2 cup sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 cup sour cream

1/2 cup canola oil

1 Tbsp lemon peel, grated

1 egg

1 tsp almond extract

1/2 cup sliced almonds

Glaze

1 1/2 cups powdered sugar

1-2 Tbsp lemon juice

Directions

1. Preheat oven to 350 and spray a 12-well muffin tin with nonstick cooking spray / and or line with paper liners then spray the liners lightly. Set aside.
2. Combine dry ingredients in a bowl : flour, sugar, salt, baking powder, baking soda. Whisk and set aside. 
3. In the bowl of a stand mixer, blend sour cream and oil. Mix in grated lemon.peel, egg, and almond extract just until combined. 
4. Blend dry ingredients into wet, then distribute batter evenly between the prepared muffin tin. 
5. Sprinkle sliced almonds over the top. Bake in the preheated oven 23-26 minutes, until muffins are baked through. 
6. Allow to cool in pan about 10 minutes then move to a cooling rack to cool another 25 - 30 minutes before glazing. 
7. Whisk sifted powdered sugar with enough lemon juice to create a thick but pourable glaze. Drizzle over mostly cooled muffins and enjoy!

Recipe adapted from Your Home Based Mom