Orange-Scented Almond and Olive Oil Muffins Recipe

Name: Orange-Scented Almond and Olive Oil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 4 large eggs, at room temperature; 1/2 cup fresh orange juice, at room temperature; 1/4 cup extra-virgin olive oil; 1/4 cup plain whole milk Greek yogurt, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; 1 large orange, zested; 1 cup almond flour; 1 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/2 cup sliced almonds, toasted (see Cook's Note); Powdered sugar, for dusting

Servings: persons

1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting

1
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
2
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
3
Cool completely before using.
4
Place an oven rack in the center of the oven.
5
Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners.
6
Set aside.
7
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes.
8
Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
9
In a separate bowl, whisk together the flours, baking powder, and salt.
10
In batches, stir the dry ingredients into the wet ingredients until just blended.
11
Stir in the almonds.
12
Fill the cups with batter, 1/3 of the way full.
13
Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes.
14
Place on a wire rack and cool for 20 minutes.
15
Dust with powdered sugar and serve.

1110

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sugar, 4 large eggs, at room temperature, 1/2 cup fresh orange juice, at room temperature, 1/4 cup extra-virgin olive oil, and more.

Yes, Orange-Scented Almond and Olive Oil Muffins falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Orange-Scented Almond and Olive Oil Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions