To prepare the almond muffins, break the eggs (they must be at room temperature) into a bowl, add the sugar, and start whisking at maximum speed with the electric mixer. When the mixture becomes light and frothy, slowly add the oil. Then, while continuing to mix, incorporate the yogurt, grated lemon zest, and less than half a vial of almond extract.

Sift the flour with the baking powder in another bowl, add the almond flour (if you don’t have almond flour, you can grind whole almonds into powder) and mix the dry ingredients. Gradually add everything to the mixture while continuing to stir.

Take the 12-muffin pan, place the paper liners, and fill them with 3/4 of the batter. Alternatively, if you don’t have the pan, you can use aluminum liners.

If desired, decorate the muffins with almond slivers or whole almonds on top. Bake in a static oven at 356°F for about 20-25 minutes, or in a convection oven at 338°F for the same time.

To check if they are done, use the toothpick test: insert it into the center of a muffin, and it should come out dry. If necessary, extend baking for another 2-3 minutes.

Once baked, remove the muffins from the oven and let them cool on a rack. Once cooled, they are ready to enjoy. If you like, you can dust them with powdered sugar.