Yogurt makes these almond-filled muffins tender. Perfect for a breakfast or to serve at a weekend brunch.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1/2 cup Land O Lakes® Margarine, melted
2 (6-ounce) containers peach yogurt
1 large Land O Lakes® Egg, slightly beaten
2 tablespoons milk
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup slivered almonds, coarsely chopped
2/3 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons milk
*Substitute your favorite flavor yogurt for a different flavor muffin.
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups. Set aside.
Combine margarine, yogurt, egg, 2 tablespoons milk, and 1/2 teaspoon almond extract in bowl; mix well.
Place flour, sugar, baking powder, baking soda, and salt in another bowl; stir.
Add flour mixture into butter mixture; stir just until moistened. Stir in almonds.
Spoon batter evenly into prepared muffin pan cups. Bake 16-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Combine powdered sugar, 1/4 teaspoon almond extract, and enough milk for desired glazing consistency. Spoon glaze mixture over warm muffins.
Reduce oven temperature to 375°F., if muffins are baked in dark nonstick muffin cups.
The best part about weekend mornings is the smell of freshly baked goods in your very own oven. Whether you crave sweet or savory, you’ll love these muffins, scones and quick breads.