The orange and almond muffins are soft and flavorful treats ideal for breakfast. The recipe is very simple; in a few minutes, you’ll get cloud-like muffins that you can garnish as you like before or after baking.
I rarely have breakfast at the cafe; I prefer to enjoy a slice of homemade cake or a muffin. This year I’ve made quite a few, and I thank you for trying them and for your positive feedback. The classic paradise muffins and the cocoa version were very popular.
Today, I propose another light and delicious variant; the orange muffins do not contain dairy. I replaced the milk with orange juice and the butter with oil so they can also be served to those who are lactose intolerant.
Love butter and don’t want to give it up? You can easily replace the oil with butter; as always, I’ll leave the quantities in the ingredient list.
Try the other versions too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 231.52 (Kcal)
- Carbohydrates 31.15 (g) of which sugars 16.85 (g)
- Proteins 4.01 (g)
- Fat 10.78 (g) of which saturated 1.44 (g)of which unsaturated 5.56 (g)
- Fibers 1.05 (g)
- Sodium 13.56 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup potato starch
- 1/3 cup almond flour
- 3/4 cup sugar
- 1/2 cup orange juice (about one medium natural orange)
- 2 eggs (medium)
- 1/3 cup peanut oil (or 1/2 cup melted and cooled butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, I used the zest of one medium natural orange)
- 1/3 cup sliced almonds
- 1/4 cup sugar sprinkles
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Muffin Pan with 12 classic or tulip liners
- 1 Sieve
Procedure
Wash the organic orange, dry it, then grate the zest and squeeze it to extract the juice.
In a bowl, sift the flour and starch with the baking powder and add the almond flour.
In another bowl, mix the eggs well with the sugar, add the orange juice and zest, oil, and vanilla, and mix everything with a whisk to combine the ingredients well.Pour the liquid ingredients into the bowl with the dry ingredients, mixing quickly with the whisk to obtain a homogeneous batter without lumps.
Line the muffin pan with the appropriate liners and fill them with the batter (if using small liners, fill them up to about 1/4 inch from the edge). Garnish the surface with sliced almonds and sugar sprinkles.
Bake the muffins in a preheated static oven at 356°F for about 20 minutes. If you use tulip liners, it will take a few more minutes.
Do the toothpick test to check for doneness.
The orange and almond muffins are ready, let them cool completely and serve.
Advice
Storage
The orange and almond muffins can be stored at room temperature for 3/4 days under a glass dome.
***********************
For advice on recipe creation, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM.
Send me your photos; I will be happy to publish them on my social media
