Orange-Scented Almond and Olive Oil Muffins

I made these for breakfast one recent morning. The boys inhaled them. I also gave a couple to my dad, and he enjoyed them as well. I thought like they tasted like they came directly from an Italian bakery. I think it might have been the almond flavor that did it. I have to admit that I thought the muffins were pretty good, but not excellent. I think it was the almond taste that I didn’t love. They did taste very gourmet though. If you like the taste of things that come from Italian bakeries, these will be right up your alley.

These muffins are not terribly sweet, which is nice. When I made them, I halved the recipe and made mini-muffins – a perfect size for the boys. I also left out the toasted almonds because my boys don’t love nuts in things. I love the extra little boost of protein that the muffins get from the almond flour. These muffins would be perfect on a brunch table.

Orange-Scented Almond and Olive Oil Muffins
Recipe from GiadaDeLaurentiis.com

1 cup sugar
4 large eggs, at room temperature
½ cup fresh orange juice, at room temperature
¼ cup extra-virgin olive oil
¼ cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
½ cup sliced almonds, toasted (optional)
Powdered sugar, for dusting

Line the muffin tin with paper liners. Set aside. Using a hand mixer or a stand mixer on medium speed, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest. In a separate bowl, whisk together the flours, baking powder, and salt. In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds if using. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Yield: 18 muffins

One year ago: Coconut Blondies
Two years ago:Chocolate Yogurt Snack Cakes
Three years ago:Shrimp with Spiced Masala and Coconut Milk
Four years ago:Breakfast Cookies