Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Indulge in the freshness of lemons with these vegan-friendly Lemon Almond Muffins! Bursting with zesty lemon flavour and a surprising lemon curd filling, these muffins are a treat like no other. The glaze and flaked almonds add a final touch that makes them simply irresistible!

Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients (serves makes 8-10)

• 200g caster sugar
• Zest of 3 large lemons
• 190g all-purpose flour
• 50g almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 180 ml almond milk
• 80 ml vegetable oil
• 2 tsp vanilla extract
• 2 flax eggs (2 tbsp flaxseeds + 4 tbsp water)
• 110 ml vegan lemon curd

Glaze and Topping:

• 125g powdered sugar
• 2-3 tbsp fresh lemon juice
• Flaked almonds

Instructions

1. Preheat your oven at 200C.
2. In a large mixing bowl, combine the caster sugar, lemon zest, all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and flax eggs.
4. Once your oven is preheated, quickly combine the wet and dry ingredients.
5. Scoop the batter into muffin cases, filling each about halfway.
6. Add a spoonful of vegan lemon curd to each, and then cover with more batter.
7. Bake the muffins at 200C for the first 5 minutes, then reduce the temperature to 175C and bake for an additional 15-20 minutes, or until a toothpick comes out clean.
8. While the muffins are cooling, mix together the powdered sugar and lemon juice to create a glaze.
9. Once the muffins are cooled, drizzle the glaze over top and sprinkle with flaked almonds.

Per serving (serves 4)