Orange Almond Muffins
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5.0
15 reviews
Excellent
Orange Almond Muffins
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Fragrant, light and fluffy orange almond muffins made with olive oil and buttermilk. Tender in the center, and with a crispy golden top. So good!
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Ingredients
- 3/4 cup granulated sugar 150g
- 1 tablespoon orange zest zest of about 2 oranges
- 2 1/4 cup all purpose flour 280g
- 1/4 cup almond flour 30g
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1/2 cup buttermilk 120ml see notes to make your own
- 1/2 cup olive oil
- 1/2 cup orange juice 120ml
- 1 teaspoon vanilla extract
For sprinkling:
- 1-2 tablespoon white sugar
- 1/4 cup flaked almonds
Instructions
- Preheat oven to 375 F (190C) and either line 12 muffin pans with muffin cups or lightly grease the muffin cavities.
- Add the sugar to a large bowl. Add the orange zest, and use your fingertips to work the orange zest into the sugar until it's moistened and fragrant and a pale orange color.
- To the sugar, add the flour, almond flour, baking powder, baking soda, cardamom powder and salt.
- In another medium sized bowl, whisk together the eggs with the buttermilk, olive oil, orange juice and vanilla. until combined.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Use a rubber spatula and fold gently until just combined.
- Divide the batter evenly into the muffin cups, filling each about 3/4 of the way. Sprinkle each cup with granulated sugar and flaked almonds.
- Bake for 17-20 minutes until light golden brown on top, and toothpick inserted in the center of one muffin comes out clean.
Notes
- Use fresh orange juice! It makes a difference
- Make your own buttermilk by mixing 1/2 tablespoon of white vinegar with 1/2 cup of milk. Let stand 5 minutes, then use in recipe. Or use laban.
- You can mix in dried cranberries, chocolate chips, nuts, anything you like!
- Don't over mix so the muffins remain light and fluffy.
- To make these nut free, add more regular flour instead of almond flour and omit the flaked almonds on top.
- I haven't tried making these gluten free but you can try using a gluten free all purpose flour instead of the regular.
- Storage instructions:
- Muffins will last for up to 4 days at room temperature in a tightly covered container. Anything beyond that, and you'll be better off freezing them.
- Freezing muffins:
- Wrap the muffins in plastic wrap and freeze individually. They make for great easy grab and go snacks or breakfast items. They'll thaw quickly at room temperature. Once at room temperature, 10-15 seconds in the microwave will warm them up if you like.
- If you are in a bigger rush, give them a 30-45 second zap in the microwave to defrost and warm them up.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
212mg
(9%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
79IU
(2%)
Vitamin C
6mg
(7%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 212mg | 9% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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