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Orange Almond Muffins and flowers

Orange almond muffins

Richly scented orange muffins topped with sliced almonds and flavored with orange liquor plus a dusting of powdered sugar

Course Baking, Breakfast, Brunch
Cuisine American
Keyword almonds, breakfast ideas, brunch, muffins, orange
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Powdered sugar for finishing

Instructions

  1. Preheat oven to 375°.
  2. Grease 12 muffin cups or line them with liner papers.
  3. In a large bowl, combine the sugar and orange zest. Add flour, ground almonds, baking powder, cinnamon, and salt, mix thoroughly.
  4. In another medium bowl, whisk eggs with melted butter, sour cream, orange juice, orange liquor, and vanilla extract until well combined.
  5. 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.
  6. Divide batter evenly between muffin cups (almost all the way to the top). I used a large scoop.
  7. Sprinkle the sliced almond on top of the batter.

  8. 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.

  9. Transfer the muffin pans to a rack and allow to cool for 10 minutes.
  10. Then remove muffins from the tin and transfer to a wire rack to cool completely.