Almond-Lemon Pesach Muffins

Pessi Piller Pessi Piller
5.0 (1 reviews)

Since I make my own almond flour for Pesach, my baking is limited to very specific recipes that I know will work and taste good. This year, I hope to add these muffins to my list.

Yield: 12 large muffins or 24 mini muffins

1h 12
Medium Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Egg, Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins.

  2. In a bowl of an electric mixer, beat egg whites until foamy.

  3. Slowly add sugar and beat until stiff peaks form.

  4. In a small bowl, combine almond milk and one tablespoon lemon juice; set aside for a few minutes and let it thicken a bit.

  5. In a medium-sized bowl, combine yolks, almond flour, oil, remaining lemon juice, and lemon zest and mix.

  6. Add milk mixture and whisk until fully combined.

  7. Add to mixer and mix until ingredients are just combined; do not overmix.

  8. Combine crumble ingredients in a ziplock bag and mix well.

  9. Fill muffin tins with batter until three-fourths full.

  10. Sprinkle crumble on top of muffins.

  11. Bake for 20–25 minutes until edges are slightly golden and an inserted toothpick comes out clean.

  12. Combine glaze ingredients in a bowl and mix well.

  13. Once muffins have cooled, drizzle glaze on top.

About

Notes:
Make-Ahead and Storage: Store in an airtight container at cool room temperature for up to two days or refrigerate for up to five days. Bring to room temperature before serving to soften. For longer storage, wrap well and freeze for up to two months, thawing while wrapped to prevent condensation.

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2 Comments

Leah'la Royde •

What could I use instead of almond milk?

Raquel Malul Kosher.com Team •
Reply to Leah'la Royde

Any non-dairy milk should work!

Ella •

Hi, how do you make almond flour?

Goldy G Kosher.com Team •
Reply to Ella

Hi! I asked Aidel, our AI cooking assistant (just click that purple chef icon on the bottom of the screen to interact with her!) and this is what she suggests: To make almond flour at home, follow these steps:

Ingredients:

  • Raw almonds

Equipment:

  • Blender or food processor
  • Fine mesh sieve

Instructions:

  1. Blanch Almonds (Optional): If you prefer a finer texture without skins, blanch the almonds by boiling them for about 1 minute, then rinse with cold water and peel off the skins.
  2. Dry the Almonds: Ensure almonds are completely dry before grinding. You can air dry them or use a low temperature in the oven.
  • Grind the Almonds:Place the dry almonds in a blender or food processor.
  • Pulse in short bursts until the almonds are finely ground. Be careful not to over-process, as this can turn them into almond butter.
  • Sift the Almond Flour:Use a fine mesh sieve to sift the ground almonds. This will separate any larger pieces from the fine flour.
  • Re-process any larger pieces until all almonds are finely ground.
  • Store the Almond Flour:Store in an airtight container in a cool, dry place or refrigerate for longer freshness.

This method will give you fresh, homemade almond flour perfect for kosher baking needs.