Directions

1. Preheat oven to 350° F. Lightly grease two KitchenAid® Mini Muffin Pans with nonstick cooking spray or line with paper mini muffin liners. Set aside.
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
3. In the bowl of the KitchenAid® Artisan® Mini Stand Mixer, beat butter and sugar together until light and fluffy. Add eggs, almond extract, vanilla extract, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined.
4. Divide batter evenly into 36 mini muffin cups. Bake for 18 minutes or until a toothpick inserted into the center comes out clean and the muffins are slightly golden brown around the edges. Remove from oven and let the muffins cool on a wire rack.