Orange-Scented Almond and Olive Oil Muffins
- Level: Easy
- Yield: 18 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 184
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 42
- Sodium
- 123
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
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
- 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.