Orange, almond muffins are moist, tender and delicious. These tasty muffins will up your breakfast game. Richly scented orange muffins topped with sliced almonds and flavored with orange liquor plus a dusting of powdered sugar are fantastic.
I have been craving muffins lately. I used to treat myself to a muffin on my way to work in New York. And that was my breakfast many times. Granted, the muffins were probably a day old, but they were still delicious with a hot cup of coffee or a cappuccino. It’s funny, I am a bit old school. I’ll take a foamy cappuccino over a flavored late any day. I used to love this almond muffin from the local deli, I loved the crunchy almonds all over those high-domed muffins.
I wanted to come up with my own muffin that would satisfy my cravings. I had this very fragrant orange that I wanted to use in something. So, here is my result. Orange almond muffins that are moist, tender and amazing with a cappuccino.
The sliced almonds on the top of the muffins toast up beautifully with a nice crunch. I added some ground almonds in the batter to give some depth and add texture. I also added freshly grated orange rind plus some orange liquor to really bring out the orange flavor. These muffins are really so good!
One of the secrets to getting the dome is to not over mix the batter. Try and just mix the muffin batter until the dry ingredients are just barely moistened. This recipe makes just 12 muffins, perfect for a family or to have muffins for today and tomorrow. Muffins don’t tend to stay fresh for much longer than that.
I used a 4 tablespoon cookie scoop to portion out the muffins. As I mentioned last week, I use this handy gadget all the time to get even portions with my Giant Magic Oatmeal Cookies. And I found these muffin liners that come in a big tube. They make clean up a breeze and look fantastic. Both can be found on Amazon using these links ( I get a tiny commission at no cost to you and help fund this site.)
I hope everyone is staying safe and healthy out there. I’d love to hear from you with any questions you have about anything food-related. Please don’t hesitate to comment below.
Richly scented orange muffins topped with sliced almonds and flavored with orange liquor plus a dusting of powdered sugar
- ¾ cup granulated sugar
- 1 tablespoon orange zest
- 1 ¾ cups 250 g/8.8 oz. all-purpose flour, sifted
- ½ cup ground almonds
- 2 ½ or 2 teaspoons in high altitude teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup butter melted and cooled, OR neutral oil such as canola
- ½ cup 60 ml sour cream or yogurt
- ¼ freshly squeezed and strained orange juice
- 2 tablespoons orange liquor such as Cointreau or more orange juice
- ½ teaspoon vanilla extract
- ½ cup sliced almonds
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Preheat oven to 375°.
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Grease 12 muffin cups or line them with liner papers.
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In a large bowl, combine the sugar and orange zest. Add flour, ground almonds, baking powder, cinnamon, and salt, mix thoroughly.
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In another medium bowl, whisk eggs with melted butter, sour cream, orange juice, orange liquor, and vanilla extract until well combined.
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Make a well in the dry ingredients and pour the wet ingredients into it. Stir with a wooden spoon or rubber spatula just until combined. Do not over mix.
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Divide batter evenly between muffin cups (almost all the way to the top). I used a large scoop.
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Sprinkle the sliced almond on top of the batter.
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Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. They should be just barely browned.
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Transfer the muffin pans to a rack and allow to cool for 10 minutes.
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Then remove muffins from the tin and transfer to a wire rack to cool completely.
