Orange Breakfast Muffins – a delicious recipe with unsalted butter, flour, ground almonds, baking soda, baking powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 400F.
2
Melt the butter and set aside.
3
Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl.
4
Measure the orange juice and milk into a pitcher and whisk in the egg and then the cooled, melted butter.
5
Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go.
6
The batter will be lumpy but thats as it should be: you want everything to be no more than barely combined.
7
The whole point of muffin mixture is that it must never be overworked.
8
Spoon out the mixture equally into the muffin cups and cook for 20 minutes.
9
Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.
483
kcal
Calories
24
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 2/3 cups self-rising flour, 2 tablespoons ground almonds, 1/2 teaspoon baking soda, and more.
Yes, Orange Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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