Lemon Almond Muffins #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Culinary Cam "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."

I don't get to bake all that often anymore so was excited to give this muffin recipe a 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!

• Mayuri's Jikoni : Almond Date Balls 
• Sid's Sea Palm Cooking: Banana Pancakes 
• Sizzling Tastebuds: Basil Almond Pesto 
• Karen's Kitchen Stories: Chinese Almond Cookies 
• A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad 
• Sneha's Recipe: Energy High Protein Shake 
• Culinary Cam: Gató de Almendras Mallorquín 
• A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes 
• Making Miracles: Lemon Almond Muffins 
• Mildly Indian: Roasted almond cookies 
• Food Lust People Love: Smoky Spicy Roasted Almonds

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