Buttermilk Almond Muffins
Makes 1 dozen muffins
1 1/3 cups all-purpose flour
1/2 cup almond flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 tablespoons (1/2 stick) butter, melted
Freshly grated zest of 2 Meyer or regular lemons
1/2 teaspoon pure almond extract
3/4 cup Meyer lemon curd (recipe follows)*
3/4 cup sliced, toasted almonds
Preheat oven to 350°F. Butter a muffin tin or line with cupcake liners.
Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl lightly beat the eggs, buttermilk, butter, zest and almond extract; pour over the flour mixture and stir until just blended.
Divide the batter into the muffin pan cups. Top each cup with about 1 tablespoon each of the lemon curd and the almonds.
Bake 15 – 20 minutes, or until tops are just turning golden and are firm to the touch.
Cool the muffins for 10 minutes before turning out and serving.
*Prepared lemon curd may be substituted.
MEYER LEMON CURD
3 Meyer lemons
3/4 cup sugar
4 eggs, lightly beaten
6 tablespoons butter, cut into pieces
Zest the lemons with a grater (I use a Microplane), then cut them in half and squeeze the juice into a small, heavy saucepan. Add the zest and stir in the sugar to dissolve.
Add the eggs and butter and place the pan over medium heat. Use a small heatproof spatula or wooden spoon to constantly stir the mixture until it begins to thicken around the edges of the pan.
Scrape the sides and bottom of the pan and lower the heat a bit as you continue to stir. At this point it should form a curd pretty quickly, within a minute or two. Once it reaches a pourable pudding-like consistency, remove the pan from the heat.
Strain the curd into a bowl, cover and chill at least 2 hours before using.
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