Today needed a bit of brightening, and seeing that savory muffins are my favorite treat, there was no question what was on the menu. These orange almond muffins took me under 15 minutes to prep and came together so easily. I combined orange and almond 2 ways each here: a 1/4 cup of orange juice concentrate (not orange juice), and some grated orange peel, and then sliced almonds with a splash of almond extract. The final result was a tray of muffins that were supremely soft, tender, and moist on the inside with golden tops that were perfectly domed and crusty. Have them for breakfast, or as a mid afternoon snack on a gloomy day. They’ll do the trick!
Sprinkle a bit of crystalized sugar on the tops for added crunchy sweetness.
Orange and almond. Almond and orange. Winning combo.
Whisk the flour, sugar, baking powder and salt together in a medium sized mixing bowl and set aside.
In a larger bowl, whisk the milk, vegetable oil, orange juice concentrate, orange peel, almond extract, and egg together until smooth.
Gradually add the dry ingredients into the wet, stirring between each addition. Use a wooden spoon or spatula to avoid over-mixing.
Add in a big handful of chopped almonds and stir until just combined.
Divide the batter evenly between the muffin cups. Sprinkle with some coarse sugar crystals on top for crunch.
Bake at 400 for 18-22 minutes, or until the muffins are light golden brown.
Immediately remove the muffins from the pan to a wire wrack to let cool…
…but try at least 1 while they’re warm.