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.
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.