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
- 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)
- 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.