These healthy, easy-to-make olive oil muffins are packed with good-for-you ingredients like orange zest, olive oil, almond flour, and Greek yogurt. And they are so good too!
Citrus, Almond, and Olive Oil Muffins
I have to tell you, these orange and almond olive oil muffins are seriously addictive! They’re made with both fresh orange juice and zest, along with olive oil for a light, bright taste. And each muffin has 5 grams of protein thanks to the almond flour and Greek yogurt.
Plus, the scent of these muffins baking away is good enough to entice even the sleepiest of kids out of bed!
Olive Oil Muffins Recipe Ingredients
And of course, they’re also super easy to make with only a few simple ingredients! Here’s all you’ll need to make these tasty muffins.
- Eggs
- Sugar
- Fresh Orange Juice and Zest
- Neutral-Tasting Olive Oil
- Greek Yogurt
- Vanilla and Almond Extract
- All-Purpose Flour (you can also use gluten-free all-purpose flour)
- Almond Flour
- Baking Powder
- Salt
- Sliced Almond
Recipe Tips:
- Gluten-Free: If you’d like to make this recipe gluten-free, substitute the all-purpose flour with gluten-free all-purpose flour. I like this one from Bob’s Red Mill.
- Toasted Almonds: Almonds are super easy to toast. To make, arrange slivered almonds in a single layer on a baking sheet and then bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. If you want to save yourself some time, you can also buy toasted unsalted almond slivers (they sell them at Trader Joe’s).
- Topping Suggestions: I like to add a few almond slivers to the top of your muffin batter before baking. And you can also dust the baked and cooled muffins with some confectioners’ sugar (powdered sugar) if desired.
- Storage: You can store these muffins in an airtight container at room temperature for up to 3 days or in the freezer for 3 months.
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Easy Olive Oil Muffins with Citrus and Almonds
- Total Time: 35 minutes
- Yield: 12–16 muffins 1x
Description
These yummy olive oil muffins are packed with good-for-you ingredients like orange zest, olive oil, almond flour, and Greek yogurt.
Ingredients
- 2/3 cup sugar
- 3 large eggs, at room temperature
- Grated zest of 1 medium orange
- 1/3 cup fresh orange juice
- 1/4 cup neutral-tasting extra-virgin olive oil
- 3 tablespoons plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup all-purpose flour
- 2/3 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup sliced almonds, toasted
Instructions
- Heat the oven to 325 degrees F. Line 12-18 muffin pan with paper liners and set aside
- Using a stand mixer fitted with a whisk attachment, or hand mixer, beat the sugar and the eggs together on medium speed until pale and thick, about 2 minutes.
- Add in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract. Mix until combined.
- Slowly stir the flour mixture into the egg mixture until combined. Then stir in the almonds (you might want to do this by hand so you don’t break the almonds).
- Scoop the batter into prepared muffin cups filling them 2/3 of the way.
- Bake until they begin to turn golden on top and the middle is set, about 20 minutes.
- Let cool in the pan on a wire rack for about 10 minutes (or the muffins are cool enough to handle).
- Dust the muffins with confectioners’ sugar (powdered sugar) before serving (optional).
Notes
- Toasting Almonds: To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350°F oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.
- Storage: You can store these muffins in an airtight container at room temperature for up to 3 days or in the freezer for 3 months.
- This recipe adapted from Giada De Laurentiis.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
Nutrition
- Serving Size:
- Calories: 209
- Sugar: 12.4 g
- Sodium: 69.8 mg
- Fat: 9.3 g
- Carbohydrates: 23 g
- Protein: 4.8 g
- Cholesterol: 47.1 mg