Orange Almond Muffins
Bright, nutty muffins made with fresh orange juice and zest, almond flour, and a touch of vanilla and almond extract. Moist, fragrant, and lightly sweet—perfect for breakfast, brunch, or an easy snack with coffee.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour (fine-milled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 oranges, zested (zest only)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh orange juice
- 1/3 cup olive oil (or neutral vegetable oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for topping (optional)
- 1 tablespoon coarse sugar, for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, combine granulated sugar and orange zest. Rub the zest into the sugar with your fingertips until fragrant and slightly orange in color.
- Whisk eggs, Greek yogurt, orange juice, olive oil, vanilla extract, and almond extract into the sugar mixture until smooth.
- Fold the wet ingredients into the dry ingredients just until combined. Do not overmix; a few small lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with sliced almonds and coarse sugar if using.
- Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
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