Orange Almond Muffins are amazingly soft, light and fluffy! Made with fresh orange juice, zest and almonds, this is a small batch recipe of 6 muffins topped off with a light and crisp streusel.
Orange Almond Muffins
Light, soft, fluffy recipe with zest, juice and chopped sliced almonds. Made without yogurt and using vegetable oil, this is a delicious muffin thats a must try! This is a slight variation our reader favorite orange walnut cake recipe.
They are easy to make, a simple stir and bake recipe using fresh juice, zest and with crackly almond sugar topping that is absolutely delicious. They are perfect for any time of day and the kiddos love them for breakfast, snack or light dessert after dinner.
Why are you going to love this recipe?
- Texture - They are soft and light with a crackly sugar topping and bits of crunchy almonds, that is absolutely amazing when enjoyed warm.
- Easy to make – No mixers required, just two bowls.
- Freezer friendly – These baked treats are not iced, glazed or frosted making it a great option to freeze. I like to make a double batch in summer and freeze for later use.
- Packed with Orange goodness - They have triple the citrus goodness packed into a small muffin.
The reason that these are absolutely the best is because they are easy to make and is a perfect pair to morning coffee. It’s important to mix the batter as little as possible, just until all the ingredients are combined. That way, the muffins will have a tender crumb, and a soft, bread like texture.
Use Fresh Oranges
Freshly squeezed juice and zest lends them just the perfect citrus flavor. Store bought juice can never come close to the fresh taste but also might have preservatives or other added ingredients. (Try our fresh orange smoothie recipe)
Muffins made with glaze are generally best on the day they are made. So, we experimented with an almond sugar topping that has a light crisp when fresh and is a delicious contrast to the soft cake.
Pro tip - It’s easier to zest your oranges before you juice them.
Are they healthy?
Home baked goods are generally much batter than the store bought ones, because they are made with no preservatives and you are in control of the ingredients. These treats are made using freshly squeezed juice, eggs and vegetable oil instead of butter, making it a healthier option.
How to freeze?
Place cooled ones in a zip lock bag and freeze for up to 2 months. Leave at room temperature overnight to thaw. They are perfect when you are craving something sweet, have unexpected company or quick snack for kids’ lunch box.
Here’s what you’ll need to make this recipe:
- Orange – We use both the zest and juice to pack a citrus punch.
- Almonds - Use sliced almonds.
- Flour – Regular unbleached all purpose flour.
- Leavening – Both baking powder and baking soda.
- Sugar - White granulated sugar
- Oil – It adds richness and enhances the amazing moist texture. Use a neutral-tasting oil, such as vegetable oil or sunflower oil.
- Salt – To make all the flavors pop.
- Egg – You’ll need an egg to help with binding.
Find the complete recipe with measurements below.
Pro Tips for Success
- Measure the flour correctly. Too much or too less flour will affect the end product drastically. Spoon flour into a dry measuring cup and level off the top with the straight side of a butter knife.
- Don’t over bake – Over baking can result in drier baked treat. They are done baking when you insert a toothpick into a pastry and it comes out clean and tops are light and golden.
- Flavorings – We use zest and juice for a natural citrus flavor and it does not have vanilla extract or cinnamon.
- To Zest – The best tool for zesting citrus is a very fine grater, also called a Microplane. This tool allows you to remove just the dark orange outer layer of the fruit and leaves the bitter white pith behind.
- Zest before juicing - It’s easier to zest your fruit before you juice them.
- Chop Almonds - Place sliced almonds on a cutting board and chop using a large knife, until it is chopped (don't need to chop them fine).
How to make?
This is super easy to make! Here’s how it goes:
Zest and Juice - Using the microplane, zest only the dark outer layer of the fruit and leaving the bitter white pith behind. Cut in half and squeeze juice.
Make Almond Sugar - Mix chopped almonds, sugar and zest using your finger tips until the zest is evenly distributed with the sugar.
Whisk dry – Whisk together flour, chopped almonds, baking powder, baking soda and salt together in small bowl.
Whisk wet – Whisk together egg, sugar, oil, juice and zest for about a minute, until sugar has dissolved and it looks smooth.
Finish and Bake – Mix in dry mixture until just combined. Top with almond sugar, divide batter evenly into 12 paper lined cupcake pan and bake at 350 degrees for about 23 minutes.
How long do they last?
This is a small batch recipe, which makes it perfect to finished in a day. However, store any leftovers in an airtight container at room temperature for up to 2 days.
How to serve?
This is a recipe for slightly sweet, nutty treats that are great for breakfast, but can also be enjoyed as an any time snack or in kids lunch box.
How to store?
These will will stay fresh at room temperature for up to 3 days. Keep them covered tightly. You can also freeze in a zip lock bag for up to 1 month.
These are simple and wonderful as is, but you can always experiment with additional ingredients like
- Dried cranberries or cherries
- Chocolate chips or chunks
- Shredded coconut instead of almonds
- Poppy seeds instead
- Drizzle with a glaze - It's super quick and simple by mixing about 1 tablespoon confectioners sugar with ½ to ¾ cup confectioners sugar, to make a thick glaze and drizzle over cooled cakes.
Frequently asked questions
This recipe makes 6 but it can easily be doubled to make a larger batch of 12.
We suggest using only freshly squeezed orange juice for best flavor.
To get the amount of orange juice and zest needed for this recipe you’ll need about 1 juicy medium sized fruit.
More Muffin Recipes to try:
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Orange Almond Muffins
- ½ cup all purpose flour
- ¼ cup sliced almonds chopped
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 egg large
- ¼ cup sugar
- ¼ cup vegetable oil
- ¼ cup orange juice freshly squeezed
- ½ teaspoon orange zest
- 2 tablespoons sliced almonds chopped fine
- ¾ tablespoon sugar
- ½ teaspoon orange zest
- Pre heat oven to 350°F (or 177°C) and line a standard muffin pan with 6 paper liners.
- Add all dry ingredients into a medium bowl and whisk to combine.
- Add all wet ingredients into a larger bowl, whisk for about 1 minute to dissolve the sugar. Add flour mixture and mix until just combined (don't over mix).
- Evenly divide batter into the prepared muffin pan and sprinkle orange sugar on top.
- Bake for 22 to 24 minutes, or until the tops and golden brown and a tooth pick inserted in the middle comes clean.
- Place pan on a wire rack to cool completely.
(To make orange sugar - Add all orange sugar ingredients into a small bowl and mix with your finger tips to mix the zest along with the sugar)
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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