RCI-BR.003.0007.001
Almond Muffins with Lemon Butter
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 1¾ cup
- ⅓ cup
- 2½ teaspoons
- ¼ teaspoon
- 1 unit
- ¾ cup
- ⅓ cup
- 1 cup
- chopped almonds toasted½ cup
- ½ cup
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
Method
1
Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease 4 jumbo muffin cups (or use standard-sized tin for 12 regular muffins).
2
Combine flour, granulated sugar, baking powder, and salt in a large mixing bowl, whisking together to distribute the leavening agent evenly.
3
In a separate bowl, whisk together beaten egg, milk, and oil until well combined.
4
Pour wet ingredients into dry ingredients and fold together gently with a spatula until just combined; do not overmix as this will result in tough muffins.
5
Fold in chopped pear and toasted almonds using a gentle hand until evenly distributed throughout the batter.
6
Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
2 minutes
7
Bake in preheated oven for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
25 minutes
8
Remove muffins from oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack.
9
While muffins cool, prepare lemon butter by beating together softened butter, powdered sugar, lemon juice, and lemon peel until light and fluffy.
10
Once muffins are completely cooled, serve warm or at room temperature with a dollop of lemon butter on top or on the side.