Almond Muffins with Lemon Butter

Almond Muffins with Lemon Butter Recipe - Nutty Delight with a Citrus Twist

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 12

Introduction

Almond Muffins with Lemon Butter offer a delightful twist on the classic muffin, combining the nutty richness of almonds with the zesty freshness of lemon. This recipe is perfect for those who appreciate a balance of flavors and textures in their baked goods. Whether you're looking for a special breakfast treat, a midday snack, or a light dessert, these muffins are sure to impress.

History

The concept of combining almonds and lemon in baked goods has Mediterranean roots, where both ingredients are staples in the culinary landscape. Over time, this flavor pairing traveled and evolved, finding its way into various cuisines and dishes around the world. The almond muffin with lemon butter we know today is a modern interpretation that celebrates the harmonious blend of these two ingredients.

Ingredients

1.75 cups flour
0.33 cups granulated sugar
2.5 tsp baking powder
0.25 tsp salt
1 beaten egg
0.75 cups milk
0.33 cups oil
1 cup finely chopped peeled pear
0.5 cups chopped almonds toasted

Lemon Butter

0.5 cups butter
1 tbsp powdered sugar
1 tsp lemon juice
0.5 tsp finely shredded lemon peel

How to prepare

Mix the dry ingredients, then create a well in the center.
In a separate bowl, mix the egg, milk, and oil, then add them all to the well in the dry mixture.
Stir just until moistened. The batter will be lumpy.
Carefully fold in the pear and half of the almonds.
Spoon the batter into prepared muffin cups, filling each one 0.67 full.
Sprinkle the remaining nuts on top, then bake at 400°F for 25 minutes.
Remove from the cups and let them cool slightly.
Serve warm with lemon butter.
To make the lemon butter, beat the butter, sugar, and lemon juice with an electric mixer on medium speed until light and fluffy.
Stir in the lemon peel and allow it to stand for 1 hour to develop flavors.

Variations

For a gluten-free version, substitute the flour with your favorite gluten-free blend.
Add blueberries or raspberries to the batter for a fruity twist.
Use orange juice and zest instead of lemon for a different citrus flavor.

Cooking Tips & Tricks

To ensure your almond muffins come out perfectly, consider these tips:

- Use finely chopped almonds to distribute the nutty flavor evenly.

- Avoid overmixing the batter to keep the muffins light and fluffy.

- Toasting the almonds before adding them to the batter enhances their flavor.

- Let the lemon butter sit for at least an hour to allow the flavors to meld.

Serving Suggestions

These muffins are best served warm with a dollop of lemon butter on top. For a complete breakfast, pair them with a serving of Greek yogurt and fresh fruit. They also make a great accompaniment to afternoon tea or coffee.

Cooking Techniques

Toasting the almonds before adding them to the batter is a simple technique that significantly enhances the flavor of the muffins. Be sure to watch the nuts closely in the oven, as they can go from toasted to burnt quickly.

Ingredient Substitutions

If you're out of milk, almond milk or another plant-based milk can be used as a substitute.

- Coconut oil can replace the vegetable oil for a slight coconut flavor.

- For a lower-fat version, use light butter or a butter substitute in the lemon butter.

Make Ahead Tips

The lemon butter can be made up to three days in advance and stored in the refrigerator. The muffin batter can also be prepared the night before and kept in the fridge until ready to bake.

Presentation Ideas

Serve these muffins on a rustic wooden board for a charming, homey look. Garnish with a sprinkle of powdered sugar and lemon zest for an extra touch of elegance.

Pairing Recommendations

A cup of Earl Grey tea or a light, citrusy white wine complements the flavors of the almond muffins beautifully.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm them in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

A single serving of almond muffin with lemon butter contains approximately 250 calories, making it a moderate option for those monitoring their calorie intake.

Carbohydrates

Each serving of almond muffins contains approximately 30 grams of carbohydrates. The primary sources include flour and granulated sugar, providing energy to start your day.

Fats

These muffins contain about 15 grams of fat per serving, with the main sources being oil and butter. The almonds also contribute healthy monounsaturated fats.

Proteins

Each muffin offers around 5 grams of protein, coming from the egg, milk, and almonds. This makes them a satisfying snack that can help curb hunger between meals.

Vitamins and minerals

Almonds are a good source of vitamin E, magnesium, and potassium. The lemon butter adds a dose of vitamin C, making these muffins not just tasty but also nutritious.

Alergens

This recipe contains common allergens such as nuts (almonds), dairy (butter, milk), and gluten (flour). Those with allergies should take caution.

Summary

Overall, almond muffins with lemon butter are a balanced treat, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, they should be enjoyed in moderation due to their sugar and calorie content.

Summary

Almond Muffins with Lemon Butter are a delightful treat that combines the nutty flavor of almonds with the zesty taste of lemon. This recipe is versatile, allowing for various substitutions and variations to suit different dietary needs and preferences. Whether enjoyed as a breakfast, snack, or dessert, these muffins are sure to bring a touch of sweetness and sophistication to your table.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day and I was visiting my dear friend, Mrs. Jenkins, who was known for her delicious baked goods. As soon as I walked into her kitchen, the sweet aroma of almond muffins filled the air. Mrs. Jenkins greeted me with a warm smile and handed me a freshly baked muffin with a dollop of lemon butter on top.

I took a bite and was instantly transported to a cozy little café in Paris. The muffin was light and fluffy, with a subtle almond flavor that was perfectly complemented by the tangy lemon butter. I knew right then and there that I had to learn how to make these delightful treats.

Mrs. Jenkins laughed when I asked her for the recipe, saying it was a family secret that had been passed down for generations. But she could see the twinkle in my eye and graciously offered to teach me how to make them.

We spent the afternoon in her kitchen, measuring out flour, sugar, and almond extract. Mrs. Jenkins showed me how to carefully fold in the almonds to ensure they were evenly distributed throughout the batter. As the muffins baked in the oven, she whipped up a batch of lemon butter, explaining that the tartness of the lemon would cut through the sweetness of the muffins.

When the muffins were finally done, we sat at her kitchen table and enjoyed them with a cup of tea. Mrs. Jenkins watched me with pride as I savored every bite, knowing that I had successfully mastered her family recipe.

Over the years, I made these almond muffins with lemon butter countless times, each batch better than the last. I shared the recipe with friends and family, who all raved about how delicious they were. And every time I baked them, I thought of Mrs. Jenkins and the special bond we shared over our love of baking.

As I grew older, I continued to experiment with different variations of the recipe, adding a touch of cinnamon or a sprinkle of powdered sugar on top. But no matter how many twists and turns I made, the original almond muffins with lemon butter remained my favorite.

Now, as I sit in my own kitchen, surrounded by the familiar scent of almonds and lemons, I can't help but smile as I think back on that summer day with Mrs. Jenkins. She may have been the one to introduce me to this wonderful recipe, but it is now a part of me, woven into the fabric of my own culinary repertoire.

And so, I pass on this recipe to you, my dear grandchild, in the hopes that you will find as much joy and satisfaction in baking these almond muffins with lemon butter as I have. May they bring you comfort on rainy days, warmth on cold nights, and a taste of love with every bite.