This recipe makes muffins soft, airy and with a pleasant lemon-almond flavor. And what a delicious almond top these muffins have! Lemon peel adds freshness to baked goods, while yoghurt makes it more moist.
It is necessary
- For cupcakes:
- - 200 g of sugar;
- - 170 g of yogurt;
- - 150 g of wheat flour, 2 grade flour;
- - 120 g butter;
- - 1 lemon;
- - 2 tbsp. poppy spoons;
- - 2 tsp baking powder;
- - 1 teaspoon of almond extract;
- - 1/4 teaspoon of sea salt, soda.
- For sprinkling:
- - 2 tbsp. tablespoons of cane sugar;
- - flaked almonds.
Instructions
Step 1
Add the grated zest from 1 lemon to the sugar, stir, set aside - the lemon zest will add its flavor to the sugar.
Step 2
Put a heavy-bottomed saucepan over medium heat, put pieces of butter at room temperature in it, melt it, stirring constantly. The oil should turn light brown, then remove the oil from the heat, leave to cool. Be careful - if you overcook the oil, it will taste very bitter.
Step 3
Mix both flours with baking soda and baking powder. Sift, add a pinch of salt and stir.
Step 4
Add eggs to aromatic sugar, beat, add yogurt and juice from 1 lemon. Add almond extract, mix thoroughly. The amount of lemon juice may vary - be guided by the acidity of the lemon and your own taste. Next, add chilled brown butter to the egg-yogurt mass, mix. Add flour with poppy seeds, stir.
Step 5
Divide the finished dough into muffin tins (grease them with butter or cover with inserts), sprinkle with brown sugar with almond petals on top. Bake for 15 minutes at 200 degrees. A golden crust should form, refrigerate for 5 minutes.
Step 6
Remove the prepared lemon-poppy cakes with almonds from the molds and serve with tea.
