Orange-Scented Almond and Olive Oil Muffins


18 muffins
Orange-Scented Almond and Olive Oil Muffins
1 cup sugarsugar1
4 large eggs, at room temperatureegg(s)4
½ cup fresh orange juice, at room temperatureorange juice½
¼ cup extra-virgin olive oilextra-virgin olive oil¼
¼ cup plain whole milk Greek yogurt, at room temperatureplain greek yogurt¼
1 teaspoon pure vanilla extractvanilla extract1
1 teaspoon pure almond extractpure almond extract1
1 large orange, zestedorange(s)1
1 cup almond flouralmond flour1
1 ¼ cups all-purpose flourall purpose flour1 ¼
2 teaspoons baking powderbaking powder2
½ teaspoon fine sea saltfine sea salt½
½ cup sliced almonds, toastedalmond(s)½
Powdered sugar, for dustingpowdered sugar1


Orange-Scented Almond and Olive Oil Muffins
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.
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.

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