Description
Moist and flavorful Orange Almond Muffins bursting with fresh orange zest and topped with crunchy sliced almonds. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup almond flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup orange juice, freshly squeezed
- Zest of 1 large orange
- 1/2 cup sliced almonds, for topping
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, almond flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, almond extract, orange juice, and orange zest.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. A few streaks of flour are okay.
- Prepare Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
- Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each cup about 2/3 full.
- Add Topping: Sprinkle the tops of the muffins with the sliced almonds.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- (Optional Glaze): Whisk together 1 cup powdered sugar, 2-3 tablespoons orange juice, and 1/2 teaspoon orange zest (optional) until smooth. Drizzle over cooled muffins.
Notes
- Don’t overmix the batter. Fold until just combined.
- Overfilling the muffin cups can cause the muffins to overflow and create a messy baking experience. Aim to fill each cup about 2/3 full for perfectly shaped muffins.
- The best way to check if the muffins are done is to insert a wooden skewer into the center. If it comes out clean or with just a few moist crumbs, they’re ready. If it comes out with wet batter, bake them for a few more minutes.
- Allowing the muffins to cool slightly in the muffin tin before transferring them to a wire rack helps prevent them from crumbling. Be patient and let them cool for at least 5-10 minutes.
- Use different nuts: Feel free to substitute the sliced almonds with other nuts like chopped pecans, walnuts, or macadamia nuts.
- Add chocolate chips: A handful of chocolate chips (milk, dark, or white) would be a delicious addition to these muffins.
- Make mini muffins: For smaller, bite-sized muffins, use a mini muffin tin and reduce the baking time accordingly (around 12-15 minutes).
- Substitute orange extract: If you don’t have fresh oranges, you can use orange extract instead. Start with 1/2 teaspoon and adjust to taste.
- Make it gluten-free: Use a gluten-free all-purpose flour blend to make these muffins gluten-free. You may need to add a little extra liquid to the batter to achieve the right consistency.
- Store properly: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the cup with milk to reach 1 cup. Let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 18 minutes