Best 6 Almond Orange Muffins Recipes
Are you in search of a delectable and delightful treat that combines the zesty flavor of oranges with the nutty aroma of almonds? Look no further, as we present to you an article dedicated to uncovering the best recipes for almond orange muffins. These muffins are a symphony of flavors and textures, with a moist and tender crumb enveloped in a crispy crust, all while bursting with juicy orange and nutty almond goodness. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the realm of almond orange muffins, ensuring that you find the perfect recipe to satisfy your taste buds. So, gather your ingredients and prepare to embark on a baking adventure that will leave you craving more.
Let's cook with our recipes!
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
Provided by Giada De Laurentiis
Time 50m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
- 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 juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the flours, baking powder, and salt.
- In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.
ORANGE-ALMOND STREUSEL MUFFINS
Bite into a warm fragrant muffin with a sweet and crunchy top. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
- In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
- Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 11 g, TransFat 1/2 g
GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS
Provided by Fernanda Capobianco
Categories Cake Breakfast Kid-Friendly Quick & Easy Low/No Sugar Wheat/Gluten-Free Orange Coconut Almond Healthy Vegan Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
- In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
- Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.
ALMOND ORANGE MUFFINS
Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.
Provided by HappyMommy1422
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
- Sift flour, baking powder, cinnamon and salt into a bowl.
- Stir in 3/4 cup wheat germ, and set aside.
- In a large bowl, combine eggs, milk, juice, sugar and oil.
- Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
- Stir in orange zest and 3/4 cup almonds.
- Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
- Bake 12 to 15 minutes or until a toothpick comes out clean.
- Remove from pan and let cool.
ORANGE ALMOND MINI-MUFFINS
Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
- In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
- Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg
ORANGE ALMOND MINI-MUFFINS
Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
- In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
- Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg
Tips:
- Use blanched almonds for a milder flavor and smoother texture.
- Toast the almonds for a richer flavor.
- Use fresh orange zest for the best flavor.
- Grate the orange zest finely so that it distributes evenly throughout the muffins.
- Do not overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full. Overfilling the cups can result in muffins that rise too much and spill over.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Almond orange muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover oranges. With their moist texture, tangy orange flavor, and crunchy almonds, these muffins are sure to be a hit with everyone who tries them.
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