Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min
Yield:
18 muffins
Level:
Easy
Total:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min
Yield:
18 muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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.

My Private Notes

Add a Note
More from:

Mother's Day

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Olive-Focaccia Tea Sandwich

Recipe courtesy of Food Network Kitchen

Marmalade Muffins

Recipe courtesy of Ree Drummond

Blueberry-Lemon Muffins

Recipe courtesy of Food Network Kitchen

Orange-Spiced Mini-Muffins

Recipe courtesy of Gale Gand

Mexican Chocolate-Banana Muffins

Recipe courtesy of Marcela Valladolid

Carrot Coconut Muffins with Honey Butter

Recipe courtesy of Sandra Lee

Chocolate Filled Almond Macarons

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories