Preparation Method
- Make the muffins: preheat the oven to Bake 375°F. Place muffins liners in muffin pan. Add almonds and rolled oats to the blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 7 and blend until almonds and oats are finely ground, about 20 seconds. Use tamper as needed to move the mixture while blending. Transfer the mixture to a large bowl. Add flour, brown sugar, baking soda, cinnamon, baking powder and salt. Whisk to combine. Set aside.
- Add oil, sour cream or yogurt, and apples to the blender in the order listed. Select Manual/Lo and press start. Gradually increase the speed to Speed 3 and blend until smooth, about 20 seconds. Add eggs and vanilla extract and pulse to combine. Transfer apple mixture to bowl with dry ingredients and stir just until combined. Pour batter into muffin cups, filling almost completely full. Bake until tops are browned and tester inserted into the center comes out clean, 16-18 minutes. Transfer muffins to cooling rack and allow to cool completely.
- Make the lemon glaze: in a medium bowl, combine all ingredients for glaze. Stir with a fork or small whisk until smooth. Spread about 1 tablespoon of glaze over each muffin. Sprinkle with additional toasted almonds, if desired.
