Orange-Scented Almond and Olive Oil Muffins
- Level: Easy
- Yield: Makes 12 muffins
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- Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Sodium
- 127 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Sugar
- 12 grams
- Total: 55 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
2/3 cup sugar
3 large eggs, at room temperature
Grated zest of 1 medium orange
1/3 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
3 tablespoons plain low-fat (2-percent) Greek yogurt, at room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 cup all-purpose flour
2/3 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup sliced almonds, toasted (see Cook's Note, below)
Directions
- Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
- 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 zest and juice, olive oil, yogurt, vanilla, and almond extract.
- In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
- In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
Cook’s Note
To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.