Lemon-Almond Muffins
12 servings
30 minutes
Lemon-almond muffins are a refined dessert of European cuisine, combining the lightness and softness of the dough with the delicate tartness of lemon and the subtle nutty hint of almond. Their roots trace back to classic French and Italian baking recipes, where citrus notes harmoniously blend with nutty additions. The muffins have a rich flavor – the sweetness of sugar and butter is perfectly complemented by the freshness of lemon zest and the light texture of almonds. They are ideal for morning coffee or afternoon tea, creating an atmosphere of coziness and enjoyment. The simplicity of preparation makes them an excellent choice for both everyday treats and festive tables. These muffins are not just a dessert but a small gastronomic delight capable of brightening any day.
1
Beat the eggs with sugar until a white foam forms. Add melted butter and sour cream, and mix well.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Butter: 5 tablespoon
- Sour cream 20% fat: 5 tablespoon
2
Mix flour with baking powder. Sift the almonds. Add all of this to the mixture.
- Wheat flour: 175 g
- Baking powder (raising agent): 1 teaspoon
- Ground almonds: 5 tablespoon
3
Zest one lemon and squeeze the juice. Add to the dough and mix well.
- Lemon: 1 piece
4
Pour the batter into the molds and place in the oven for 30 minutes.
