Orange Almond Muffins

half eaten orange muffin on a small stand.

Orange Almond Muffins are amazingly soft, light and fluffy! Made with fresh orange juice, zest and sliced almonds, this is a small batch recipe of 6 muffins topped off with a simple orange sugar streusel.

Course Breakfast

Cuisine American

Keyword orange almond muffins, orange juice muffins, orange muffins

Prep Time 8

Cook Time 24

Total Time 32

Servings muffins

Calories 382kcal

Author Maria Doss

Ingredients

Items used

Dry ingredients

½ cup all purpose flour
¼ cup sliced almonds chopped
¼ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt

Wet ingredients

1 egg large
¼ cup sugar
¼ cup vegetable oil
¼ cup orange juice freshly squeezed
½ teaspoon orange zest

Orange Sugar

2 tablespoons sliced almonds chopped fine
¾ tablespoon sugar
½ teaspoon orange zest

Instructions

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)

Video

Notes

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 the orange 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).

Nutrition