Orange-Scented Almond and Olive Oil Muffins

Total Time:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min

Yield:
18 muffins
Level:
Easy

Ingredients
  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1/2 cup fresh orange juice, at room temperature
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plain whole milk Greek yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 large orange, zested
  • 1 cup almond flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup sliced almonds, toasted (see Cook's Note)
  • Powdered sugar, for dusting
Directions
Watch how to make this recipe.
  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.

  • Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.

  • In a separate bowl, whisk together the flours, baking powder, and salt.

  • In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.


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    This recipe is featured in:

    Mother's Day