March 22, 2015

Orange Almond and Olive Oil Muffins

Happy Spring! Today, I have a recipe for orange almond and olive oil muffins to share with you.  The citrus flavor and lightness of the muffins just makes it seem like a good spring recipe!

If given a choice between muffins or cupcakes, I'll go with the cupcake.  I mean, muffins are kind of like cupcakes without frosting, right?  That said, these muffins are a good treat (and I added a dollop of almond butter on top for fake frosting).  Does that make them cupcakes then? ;)

These muffins are lighter because of the almond flour, and the orange juice and orange zest add sweetness.  Instead of using butter, you use extra virgin olive oil.  Next time I make these, I will try swapping out the granulated sugar with coconut sugar for a twist on the flavor.

These muffins freeze well, so you can freeze the extras and then just pull it out the night before to defrost.  They would be great for a breakfast on the go or for an afternoon treat with a cup of coffee or tea!

Orange Almond and Olive Oil Muffins
Yields 18 muffins

2/3 cup granulated sugar
3 large eggs, at room temperature
Grated zest of 1 large orange
1/3 cup fresh orange juice, at room temperature
1/4 cup extra virgin olive oil
3 tbsp. Greek yogurt, at room temperature
3/4 tsp. pure vanilla extract
1 tsp. pure almond extract
1 cup all-purpose flour
2/3 cup almost flour
1 1/2 tsp. baking powder
1/3 tsp. sea salt

Preheat the oven to 325ºF and line two muffin pans with 18 liners.

Using a hand mixer with a medium bowl or a stand mixer with the paddle attachment, beat the eggs an sugar together until pale an thick, about two to three minutes.  Then, add in the orange zest, orange juice, Greek yogurt, vanilla, and almond extract.

In a separate bowl, whisk together the flours, baking powder, and salt.

Gradually stir the flour mixture into the egg mixture until just blended.  Pour 1/3 cup of the batter into the muffin cups and bake until golden, about 20 minutes.

Source: Giada De Laurentiis' Feel Good Food


  1. I looked through the ingredients list and knew in an instant that this recipe is a winner. I've got family coming on the weekend and they'll get to test this one out. :)

  2. What a nice idea for a make ahead breakfast. My daughter never eats breakfast because she hits the ground running, so I just might have to make her a batch to freeze and eat. Great recipe.

  3. These sound great Claire; I have every intention of trying an olive oil muffin but have yet to get around to it; have to say it sounds right with this combination!

  4. I think these sound wonderfully citrusy. I'm with Karen. I'd love to make and freeze these for a quick treat.

  5. These muffins sound so tasty and perfect for Autumn :D

    Choc Chip Uru


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