Orange-Scented Almond and Olive Oil Muffins

Name: Orange-Scented Almond and Olive Oil Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 2/3 cup sugar (135 grams); 3 large eggs (at room temperature); Grated zest of 1 medium orange; 1/3 cup fresh orange juice (at room temperature (160 grams)); ¼ cup extra-virgin olive oil (48 grams); 3 tablespoons plain low-fat (2% yogurt, at room temperature (55 grams)); 1 teaspoon pure vanilla extract (5 grams); 1 teaspoon pure almond extract (5 grams); 1 cup all-purpose flour (125 grams); 2/3 cup almond flour (64 grams); 1 ½ teaspoons baking powder (6 grams); Pinch fine sea salt; 1/3 cup sliced almonds (toasted (see Cook's Note))

30 MINPrep Time

20 MINCook Time

12Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: =

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I love to take these muffins to Jades school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven.

Orange-Scented Almond and Olive Oil Muffins

Servings

Prep Time

30 minutes

Cook Time

20 minutes

Image of Orange-Scented Almond and Olive Oil Muffins

Ingredients

2/3 cup sugar (135 grams)
3 large eggs (at room temperature)
Grated zest of 1 medium orange
1/3 cup fresh orange juice (at room temperature (160 grams))
¼ cup extra-virgin olive oil (48 grams)
3 tablespoons plain low-fat (2% yogurt, at room temperature (55 grams))
1 teaspoon pure vanilla extract (5 grams)
1 teaspoon pure almond extract (5 grams)
1 cup all-purpose flour (125 grams)
2/3 cup almond flour (64 grams)
1 ½ teaspoons baking powder (6 grams)
Pinch fine sea salt
1/3 cup sliced almonds (toasted (see Cook's Note))

Instructions

Position an oven rack in the center of the oven and preheat the oven to 325°F. Line 18 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and the eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose flour and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped ? cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.

Nutrition

Nutrition Serving Size: 12
per serving: Calories; 0

Amount/Serving % Daily Value

Carbs: 23 grams
Protein: 5 grams
Fat: 10 grams
Saturated Fat: 1 grams
Cholestrol: 47 milligrams
Sodium: 76 milligrams
Fiber: 2 grams
Sugar: 13 grams

dairy free

vegetarian

4 comments

Connie Clark - Jun 09

★★★★★

★★★★★

Super easy, nutritious and yummy! I added a little fresh rosemary and WOW! I'm so in love with the combo-flavoring in these muffins .
Connie Clark - Jun 09

This recipe sounds delicious! Can Oat Flour be used to replace the all-purpose flour to make these gluten-free?
YaVoron - Jun 09

I just made these last night for a colleague's birthday breakfast today! Definitely a favorite in my family.
ELaine Gonzalez - Jun 09

These are an absolute favorite at my house. I have two little boys and they hardly eat anything, but they LOVE these. I’ve made them so many times that I have the recipe memorized. :) Thank you for this recipe! These are SO good.