I love to take these muffins to Jade's 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.
Recipe courtesy of Giada De Laurentiis
Orange-Scented Almond and Olive Oil Muffins
Total:
55 min
Active:
15 min
Yield:
Makes 12 muffins
Level:
Easy

Nutrition Info

Total:
55 min
Active:
15 min
Yield:
Makes 12 muffins
Level:
Easy

Nutrition Info

Ingredients

  • 2/3 cup sugar
  • 3 large eggs, at room temperature
  • Grated zest of 1 medium orange
  • 1/3 cup fresh orange juice, at room temperature
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons plain low-fat (2-percent) Greek yogurt, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1 cup all-purpose flour
  • 2/3 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup sliced almonds, toasted (see Cook's Note, below)

Directions

Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners. 

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 zest and juice, olive oil, yogurt, vanilla, and almond extract. 

In a separate bowl, whisk together the all-purpose 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 1/4 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.

Cook's Note

To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.

IDEAS YOU'LL LOVE

Olive Oil Muffins

Recipe courtesy of Giada De Laurentiis

Orange-Scented Almond Cookies: Amygdalota me Orange

Recipe courtesy of Cat Cora

Olive Oil and Honey Muffins

Recipe courtesy of Debi Mazar and Gabriele Corcos

Almond Citrus Olive Oil Cake

Recipe courtesy of Giada De Laurentiis

Olive Oil Poached Marcona Almonds

Recipe courtesy of The Fabulous Beekman Boys

Olive Oil Gelato

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chocolate Olive Oil Cake

Rosemary Olive Oil Fonut

Recipe courtesy of Waylynn Lucas

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here