5 Videos | Photo: Orange-Scented Almond and Olive Oil Muffins Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By jeanthaiss_9944549
Anytown, CA
on April 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We thought these were magnificent, made according to the recipe and served with a little of my homemade orange marmalade. I did one pan with 1/3 c. measures and one pan 1/3 full and liked the first one better because they looked prettier but both worked fine, just keeping an eye on them for doneness.
By febd
on January 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My youngest son loves muffins ("fuffins" so I bake a batch every Saturday. He loves these. I think they taste fine, but are a little dense and almond heavy. If I make them again, I may add ground almonds to the dry ingredients instead of putting slivered almonds in the batter. I might also add some juice from the orange. They weren't as light or as moist as I would have expected. The recipe made 24 nice size muffins.
By VogueVegetarian
on November 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are delicious! A few have noted they are dense but its a cornbread-style dense, not heavy-dense. I love it as it makes for a real substantial muffin and can be used nicely for breakfast, snack, or a side to a soup (I like it paired with sweet potato or squash soups. The only substitution I made was swapping all purpose flour for whole wheat pastry flour. Surprisingly, mine still were not too dense so if you use all purpose, they are probably even lighter. I didn't have sliced almonds so I chopped up slivered almonds into little bits, toasted them and added those instead. Make sure to whip the eggs and sugar well and make sure the eggs are at room temp. I just put mine in warm water for a few minutes. I also didn't have Greek Yogurt so I used Whole Vanilla Yogurt and I didn't have it at room temp. The orange-almond flavor really came through--my family loves to eat these with breakfast and I love them with a cup of tea.
Read all 28 reviews