Orange Almond Muffins

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!

Course Breakfast

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 20

Servings people

Calories 265kcal

Author Farah Abumaizar

Equipment

Muffin Tin 12 cavity

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.

Video

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