Mini Lemon Almond Muffins

Mini Lemon Almond Muffins Recipe

I love the chilly fall days because that means cozy days inside where I can stay in my pajamas, bake, and enjoy a warm cup of tea. If I have time to read a good book, that is a bonus, but I usually don’t get that lucky. My boys keep me busy and there is rarely time for reading. But at least, there is time for muffins. My boys love muffins and are always happy to help me bake.

These Mini Lemon Almond Muffins are my favorite. They are easy to make and the lemon almond flavor is perfection.

Mini Lemon Almond Muffins Recipe

To make the muffins, I like to use our KitchenAid® Mini Muffin Pans. Mini muffins are fun to bake and fun to eat — everyone loves a bite size treat!

Line the Mini Muffin Pans with paper liners and set aside.

Mini Lemon Almond Muffins Recipe

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Mini Lemon Almond Muffins Recipe

In a separate small bowl, combine sugar, and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant. This will bring out the best lemon flavor.

Mini Lemon Almond Muffins Recipe

When I make mini muffins, I like to use my KitchenAid® Artisan® Mini Stand Mixer. It’s a mini theme all around! The Mini Mixer is small, but mighty. It can whip up muffins in no time. I cream the butter and lemon sugar together and then I add the eggs, extracts, lemon juice, and milk. I use almond and vanilla extract to give the muffins a lot of flavor. I slowly add in the dry ingredients and mix until just combined.

Mini Lemon Almond Muffins Recipe

Fill the prepared Mini Muffin Pan with the muffin batter and bake until slightly golden brown.

Mini Lemon Almond Muffins Recipe

While the muffins are baking, make the sweet lemon glaze.

Mini Lemon Almond Muffins Recipe

I also like to chop up almonds with the chef knife from the KitchenAid® 11pc Professional Series Cutlery Set. The almonds add a nice crunch to the muffin tops and they make them extra pretty.

Mini Lemon Almond Muffins Recipe

While the muffins are cooling, boil a pot of hot water using your KitchenAid® 2.0-Quart Kettle. A nice cup of lemon chamomile tea will pair so well with the Mini Lemon Almond Muffins, but any cup of tea would be delicious.

Mini Lemon Almond Muffins Recipe

Drizzle the cooled muffins with lemon glaze and sprinkle chopped almonds over the top.

Mini Lemon Almond Muffins Recipe

Serve the Mini Lemon Almond Muffins with a cup of hot tea. Sip away and savor every bite of the mini muffins. It’s okay if you eat more than one — they’re mini!

Share your take on this Mini Lemon Almond Muffins with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Mini Lemon Almond Muffins

Makes 36 muffins

INGREDIENTS

For the muffins

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1/2 cup milk, room temperature

For the glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
1/2 cup almonds

DIRECTIONS

For the muffins

Preheat oven to 350° F. Lightly grease two KitchenAid® Mini Muffin Pans with nonstick cooking spray or line with paper mini muffin liners. Set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.

In the bowl of the KitchenAid® Artisan® Mini Stand Mixer, beat butter and sugar together until light and fluffy. Add eggs, almond extract, vanilla extract, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined.

Divide batter evenly into 36 mini muffin cups. Bake for 18 minutes or until a toothpick inserted into the center comes out clean and the muffins are slightly golden brown around the edges. Remove from oven and let the muffins cool on a wire rack.

For the glaze

While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract. Chop the almonds with the chefs knife from the KitchenAid® 11pc Professional Series Cutlery Set. Drizzle the glaze over the muffins and garnish with chopped almonds. Serve and enjoy!

Muffins will keep in an airtight container on the counter for up to 2 days.

Mini Lemon Almond Muffins Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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