Orange-Scented Almond and Olive Oil Muffins

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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.

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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.

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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.

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After reading thr reviews I had missed emotions,~ I decided to make these regardless. Well, I must admit~ I now understand both the negative & positive feedback. They are light in color & don't offer much moistness. One might wonder, "were the cupcake tins dark or light"? I used both types~ However, I did find the lighter colored tin to rise better and not be quite as dense. (More fluffy one might say. I understood that this recipe was not to be considered a sweet, decanent muffin to begin with. I guess I just have higher expectations when a recipe is offered from Giada. A good pairing for afternoon Tea? For sure...

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These muffins are by far, the best I've had. They are lightly scented with orange and almond flavors. In my opinion, the almond flour is a must, it enhances the almond flavor and imparts an interesting texture not unlike corn muffins, just lighter. Also, as noted before, fill the muffin tins with a 1/3 cup measure, not 1/3 full as the directions instruct. A light dusting of powdered sugar is all you need. Enjoy!

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These were very easy to make, the almond and the orange flavor sure came out when you taste them, real good with some butter on them and a good cup of coffee.....did not put the almonds in them...they were just great the way they were...not too sweet at all, the almond flour gave a great texture...I will make these again, maybe next time with orange cream cheese icing.

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Added half a lime's juice and some lime zest to the second batch of these muffins that I made. It added an interesting tang as I thought the original recipe could have used more citrus flavor. Overall, like these light muffins, easy to make even for a novice baker like myself.

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Absolutely delicious. Orange and almond must be the perfect flavour combination. I used a quarter cup each and got 17 of a really nice size. The mixture is quite runny but that is how it should be. they were perfect.

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Great recipe - I even doubled it for a party. They came out very moist and tasty. I used mini muffin pans, very easy, two bites, finger food.

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I loved these muffins. They are slightly sweet, moist, and taste very gourmet. I filled the muffins with a 1/3 cup measure and it made 14 muffins. They really don't rise that much so it was fine. I used non-fat yoghurt but the muffins turned out just fine. I will definitely make these muffins again.