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Lemon-Almond Muffins Recipe
Ingredients (21)
- For the Muffins:
- 10 ounces (2 cups) unbleached all-purpose flour
- 1/2 cup confectioners’ sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup milk
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 4 ounces (1 stick) unsalted butter, very soft
- 6 ounces (3/4 cup) superfine sugar
- 1/2 cup sliced almonds, roasted
- For the Topping:
- 1/2 cup sliced almonds
- 2 tablespoons superfine sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Turbinado sugar: for garnish
Directions
Learn how to make this recipe at Serious Eats