Description
These yummy olive oil muffins are packed with good-for-you ingredients like orange zest, olive oil, almond flour, and Greek yogurt.
Ingredients
Units
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- 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