Almond-Lemon Muffins


12 Muffins



Resting time

30 minutes

Cooking time

20+20-25 min.

My husband loves almonds, I love lemon. We decided to mix two of our favourite flavours to do this recipe. These muffins are so soft and tasty. We have baked them often for Easter as a gift for our family, but you can eat them on every other day of the year and enjoy them with your loved ones.


For the Dough:

  • 250 g flour
  • 150 g soft butter
  • 1 egg
  • Pinch of salt
  • 70 g sugar
  • 2 tsp of vanilla sugar

For the Filling:

  • 125 g soft butter
  • 160 g sugar
  • 2 tsp vanilla sugar
  • 3 eggs
  • 150 g of ground almonds (I used blanched ground almonds)
  • 3 tbsp flour
  • 1 tbsp Amaretto
  • Lemon zest of 2 lemons

For the Glaze:

  • 5 tbsp icing sugar (75 g approx.)
  • 4 tsp lemon juice


  1. Put the butter, sugar, vanilla sugar and the salt on a bowl. Start mixing it with your hands, hand mixer or a kitchen machine until it’s creamy. Add the egg and the flour. Mix everything until you get a smooth dough (don’t over mix it). Wrap your dough on a plastic wrap / cling film and put it on your fridge for approx. 30 minutes.
  2. Take your dough out of the fridge approx. 5 minutes before you start baking it. Put some butter on your muffins form (this recipe is for 12 muffins). Cut your dough on 12 pieces (try to cut them all around the same size). Use your fingers to press each piece of the dough to the muffins form.
  3. Preheat the oven to 170-180°C.
  4. To prepare your filling, use a bowl and with a hand mixer or kitchen machine mix the butter, the sugar and vanilla sugar until it’s very creamy. Add the eggs, one by one while you keep mixing. Add now the ground almonds, the flour, the lemon zest and the amaretto. Mix all together until you get a smooth cream.
  5. Put 1-2 tbsp of the filling for each muffin. Bake for 20-25 minutes. Use a toothspick to check if your muffins are done. You should insert it in the center of your muffins and it should come out clean, if not, then leave them for a few more minutes but it’s important not to overcook them. Let them cool down completely before you put your glaze.
  6. Use a small bowl to prepare your glaze. Use a sieve for the icing sugar and then add the lemon juice. Mix well with a spoon until it’s smooth (it shouldn’t be too runny, if it is, add more sugar). When your muffins are cold, decorate them with the design you like.


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