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Orange Almond Muffins Recipe

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3.9 from 12 reviews

Delightfully moist and flavorful Orange Almond Muffins with a tangy orange glaze and toasted almond topping. These gluten-free or all-purpose flour muffins combine the bright citrus notes of fresh orange zest and juice with the rich nuttiness of almond flour, perfect for breakfast or a snack.

Ingredients

Muffins

  • 1 1/2 cups gluten free baking flour or all purpose flour
  • 3/4 cup almond flour (blanched)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter (melted and slightly cooled)
  • 3/4 cup plain (2%) Greek yogurt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract

Orange Glaze and Topping

  • 1 cup powdered sugar
  • 1 teaspoon fresh orange zest
  • 2–3 tablespoons fresh orange juice
  • Pinch of salt
  • 1/2 cup sliced almonds (toasted)

Instructions

  1. Prepare the Muffin Pan and Oven: Line a 12-cup muffin pan with paper liners and preheat your oven to 400°F (204°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, gluten-free or all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate small bowl, whisk together the Greek yogurt, granulated sugar, egg, orange juice, orange zest, and vanilla extract. Slowly whisk in the melted butter until fully incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients over the dry ingredients and gently stir until just combined with no flour streaks. If using all-purpose flour, avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Divide the batter evenly among the 12 lined muffin cups.
  6. Bake Muffins: Bake at 400°F for 17-19 minutes, or until muffins are puffed, lightly browned, and a toothpick inserted comes out clean. Let them cool in the pan while preparing the topping.
  7. Toast Almonds: In a dry sauté pan over medium heat, toast the sliced almonds, stirring constantly for 4-7 minutes until lightly browned and fragrant. Remove from heat and set aside.
  8. Prepare Orange Glaze: In a small bowl, whisk together powdered sugar, a pinch of salt, orange zest, and 2 tablespoons of fresh orange juice. Add more juice if needed to achieve a slightly thick but pourable consistency.
  9. Glaze Muffins: After muffins have cooled, leave them in the pan or transfer to a cooling rack over parchment paper. Drizzle a few stripes of the orange glaze on top of each muffin.
  10. Add Toasted Almonds: While the glaze is still wet, sprinkle the toasted sliced almonds over the top to adhere. Serve and enjoy warm or at room temperature.

Notes

  • Use gluten free flour to make this recipe gluten-free.
  • Do not overmix the batter to prevent tough muffins.
  • Toast almonds carefully to avoid burning; stirring constantly ensures even toasting.
  • The glaze should be thick enough to drizzle but not so runny that it pools on the muffins.
  • Allow muffins to cool before glazing to prevent glaze from melting and running off.

Find it online: https://bitezly.com/orange-almond-muffins-recipe/