Lemon-buttermilk muffins

I have a container of buttermilk in my fridge that needs to be used up, so last night I made a batch of these lemon-buttermilk muffins.

Reprinted below:

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon lemon zest
1 egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1 cup buttermilk
Sliced almonds (optional), for garnish

Grease a muffin tin and preheat the oven to 350 degrees. In a medium bowl, whisk the flour, baking powder, baking soda and salt.

In a stand mixer with the paddle attachment, beat 1 cup sugar with the butter and lemon zest on medium until light and fluffy. Add the egg, lemon juice, and almond extract. Beat until just combined, scraping down the sides of the bowl if necessary. Add one third of the flour, then one third of the buttermilk, beating until combined. Repeat with the remaining flour and buttermilk and combine until just blended.

Divide the batter among the muffin cups. Sprinkle a few almonds (if using) over the muffins. Bake 20-25 minutes, or until the muffins just turn golden.

Notes: THESE WILL SPILL OVER THE TOPS OF THE MUFFIN TIN, so only fill the cups up about 2/3. That's not a bad thing, mind you, they taste the same, but I did end up with some very blobby-looking muffins. They're very tasty, and I think they'd be even better with some fresh berries added in.