Sultana, almond and lemon muffins

Summary

Sultana, almond and lemon muffins are a delightful treat that seamlessly marries the sweetness of sultanas, the nuttiness of almonds, and the tang of lemons into a fluffy morning miracle. Whether you’re in need of a quick breakfast, a snack, or a dessert, these muffins will surely elevate your taste buds. Dive in to learn how to whip up these delights and indulge your senses!

Ingredients

• Sultanas: 1 cup (about 150g)
• Almonds (ground): 3/4 cup (about 100g)
• Lemon zest: from 2 large lemons
• All-purpose flour: 2 cups (about 250g)
• Baking powder: 2 tsp (about 10g)
• Baking soda: 1/2 tsp (about 2g)
• Salt: 1/4 tsp
• Unsalted butter (softened): 1/2 cup (about 115g)
• Sugar: 1 cup (about 200g)
• Eggs: 2 large ones
• Vanilla extract: 1 tsp
• Milk: 1 cup (about 240ml)

Time

• Preparation: 15 minutes
• Baking: 25 minutes
• Total: 40 minutes

Serves

Serves 12

Nutritional Facts (per serving)

• Calories: 250
• Protein: 5g
• Fat: 10g
• Carbohydrates: 36g
• Fiber: 2g
• Sodium: 150mg

Steps to Perfect Sultana, Almond and Lemon Muffins

1. Get Prepped: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Dry Mix: In a large mixing bowl, combine your all-purpose flour, ground almonds, baking powder, baking soda, and salt.
3. Butter Business: In another bowl, cream together your softened butter and sugar until it’s light and fluffy. This should take about 3-4 minutes.
4. Egg-citing Addition: One at a time, beat in your eggs to the butter mixture. Make sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Sultana and Lemon Time: Gently fold in your sultanas and lemon zest.
6. Marry the Mixtures: Gradually add your dry mixture into the wet mixture. Alternate with milk. Begin and end with the dry mix. Stir until just combined.
7. Fill ‘Em Up: Pour your batter into the muffin tin, filling each one about 2/3 full.
8. Bake Away: Place in the oven and bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9. Cooling Down: Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Baking Tips

1. For an extra crunch, sprinkle some sliced almonds on top of each muffin before baking.
2. Always zest your lemons before juicing them. It’s much easier that way!
3. Don’t overmix the batter. It’ll keep the muffins light and airy.
4. You can store these Sultana, almond and lemon muffins in an airtight container for up to 3 days.

Serving Suggestions

• Enjoy your muffin with a dollop of Greek yogurt on the side for a protein boost.
• For a citrusy punch, you can drizzle a bit of lemon glaze (powdered sugar mixed with lemon juice) over the top.
• Pair these Sultana, almond and lemon muffins with a hot cup of green tea or your favorite morning coffee.

There you have it! The ultimate guide to baking the perfect Sultana, almond and lemon muffins. Ready to give it a go? Remember, the journey of baking is just as delightful as the end product. Let the aroma fill your home and the taste transport you to a place of pure bliss. Dive into the world of flavors and make every bite count. AH7 believes in the joy of healthy indulgence. So, the next time your cravings kick in, you know what to whip up! Happy baking!

SULTANA, ALMOND AND LEMON MUFFINS

Sultana, almond and lemon muffins are a delightful treat that seamlessly marries the sweetness of sultanas, the nuttiness of almonds, and the tang of lemons into a fluffy morning miracle. Whether you’re in need of a quick breakfast, a snack, or a dessert, these muffins will surely elevate your taste buds. Dive in to learn how to whip up these delights and indulge your senses!

5 from 1 vote

Print Share Email Tweet Pin

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

SULTANA, ALMOND AND LEMON MUFFINS

Amount per Serving

Calories

250

% Daily Value*

Fat

 

10

g

15

%

Sodium

 

150

mg

7

%

Carbohydrates

 

36

g

12

%

Fiber

 

2

g

8

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Sultanas: 1 cup about 150g
• Almonds ground: 3/4 cup (about 100g)
• Lemon zest: from 2 large lemons
• All-purpose flour: 2 cups about 250g
• Baking powder: 2 tsp about 10g
• Baking soda: 1/2 tsp about 2g
• Salt: 1/4 tsp
• Unsalted butter softened: 1/2 cup (about 115g)
• Sugar: 1 cup about 200g
• Eggs: 2 large ones
• Vanilla extract: 1 tsp
• Milk: 1 cup about 240ml

Instructions

• Get Prepped: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
• Dry Mix: In a large mixing bowl, combine your all-purpose flour, ground almonds, baking powder, baking soda, and salt.
• Butter Business: In another bowl, cream together your softened butter and sugar until it’s light and fluffy. This should take about 3-4 minutes.
• Egg-citing Addition: One at a time, beat in your eggs to the butter mixture. Make sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
• Sultana and Lemon Time: Gently fold in your sultanas and lemon zest.
• Marry the Mixtures: Gradually add your dry mixture into the wet mixture. Alternate with milk. Begin and end with the dry mix. Stir until just combined.
• Fill ‘Em Up: Pour your batter into the muffin tin, filling each one about 2/3 full.
• Bake Away: Place in the oven and bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cooling Down: Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Notes

BAKING TIPS

For an extra crunch, sprinkle some sliced almonds on top of each muffin before baking.
Always zest your lemons before juicing them. It’s much easier that way!
Don’t overmix the batter. It’ll keep the muffins light and airy.
You can store these Sultana, almond and lemon muffins in an airtight container for up to 3 days.

SERVING SUGGESTIONS

Enjoy your muffin with a dollop of Greek yogurt on the side for a protein boost.
For a citrusy punch, you can drizzle a bit of lemon glaze (powdered sugar mixed with lemon juice) over the top.
Pair these Sultana, almond and lemon muffins with a hot cup of green tea or your favorite morning coffee.