Yogurt Muffins with Lemon Zest and Almond topping

Sometimes a Muffin is just what you need. I made these for my brother, he was at the hospital for a few days and although the food they serve at hospitals here in Italy is delicious (strangely), the breakfast was not, it was the typical breakfast cookie or fette biscottate, which is a very common thing here in Italy to eat for breakfast, they are kind of like a mix of a toast and a cracker. However, not such a good breakfast option.
I decided that I would go home and bake him something delicious and mostly healthy so that he wouldn’t have to skip breakfast.

We are not a breakfast family really, besides the coffee, milk or tea; my Mother never really cared for breakfast, and barely any of my siblings care for breakfast either. We do eat something but not as soon as out of bed 1 or 2 hours may pass before we decide to eat something. So, of course with the stuff that they were serving at the hospital he would’ve skipped breakfast so in order for that not to happen I decided to bake muffins, that and also I thought that instead of bringing flowers, muffins would be a better option for a male. HA! I gave 2 to my Husband and the rest to my Brother and they both seemed to really enjoy them, so here I am posting them so that you can enjoy them as well. Enjoy!

Ingredients:

Makes 6 large muffins or 12 small muffins (you pick)

1 1/2 cups of flour

2 tsp. of baking powder

1/2 tsp. salt

1/2 tsp. vanilla

1 cup non-fat Yogurt

1 cup sugar + 1 tbsp sugar

3 eggs

Zest of 1 lemon

1/2 cup vegetable oil

1/4 cup sliced almonds

Preheat your oven at 350Β°. Grease and flour whatever size muffin pan you decided to use.

Mix together 1 1/2 cups of flour, baking powder and salt into a bowl. In a larger bowl mix together yogurt, 1 cup of sugar, vanilla, lemon zest, eggs and the oil. Slowly add your dry ingredients to your wet ingredients and mix until completely incorporated.

Pour batter into the prepared pan and sprinkle evenly on top of each one your sliced almonds and sugar. Bake for about 40 minutes or until cake tester comes out clean. Cooking times may vary from oven to oven so make sure to check on it.

Cool and Enjoy!

 

 

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25 thoughts on “Yogurt Muffins with Lemon Zest and Almond topping

  1. Growing up, we weren’t a breakfast family either — and I’m still not. One of these muffins, though, would be perfect in the morning. I bet your brother loved them.

  2. By now, you are probably used to the “non Breakfast” Italians are used to – an espresso or cappuccino in a hurry, maybe gulped down with a croissant. But I have to say I have a strange nostalgia for fette biscottate you just reminded of…with butter and jam they are surprisingly delicious and my breakfast of choice whenever I am in Italy. Thanks for this post and the muffins look great

  3. I’m going to the store and pick up some yogurt and sliced almonds, this recipe is a keeper!! It sounds yummy. I’ll make some to take to Mel & Matt’s on Sunday. You Rock.

  4. I’ve been looking for a recipe like this for a long time! Something moist and sweet with a little zest of lemon is right up my alley! Thank you for always being so creative in the kitchen and sharing your gift!

  5. Another one here who isn’t great at breakfasts, like you I will have something to eat but at least an hour after I have got up, and one of these muffins would certainly go well with a cup of coffee!

    • I agree lemon is the best. I love lemon water, lemon in my salads/veggies, pastries, seafood, etc….
      Let me know how it turns out and thanks for stopping by mythineats

  6. Pingback: Yummy muffins from a fellow blogger « Denisekathleen’s Weblog

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