it seems like i’m on a breakfast-y kick; 3/4 of the last posts were breakfast. aside from the fact that i like breakfast, it’s my way of baking without baking, the way to have some sort of homemade carb without all the sugar (because chances are, i’m eating 90% of the stuff if i’m at school).
these orange-scented almond olive oil muffins are so moist and tender that they can stick to the wrapper badly; they come away a lot more cleanly once you let them cool or on day 2. they have a hint of orange and almond, perfect if you aren’t super into orange zest (i can think a few people who aren’t). they’re lightly sweet, so you can actually eat them as a snack instead of eating them as a snack when you should be counting it as dessert.
other almond-y goodness:
Toasted Almond Thumbprint Cookies
Apricot Almond Amaretto Pound Cake
America’s Test Kitchen’s Clumpalicious Almond Granola
Layered Almond Shortbread Bars
Mix-in-the-Pan Berry Almond Bars
2 years ago: Thomas Keller’s Chocolate Chip Cookies
Orange-Scented Almond Olive Oil Muffins
from Giada de Laurentiis
2/3 cup granulated sugar (cut from 1 cup)
4 eggs, room temperature
finely grated zest and 1/2 cup juice from 1 orange (I need 1 1/2 oranges to make enough juice)
1/4 cup extra virgin olive oil (coconut, canola, vegetable oil works too)
1/4 cup plain whole milk Greek yogurt, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup almond flour/meal
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup sliced almonds, toasted
- In a medium bowl, beat the sugar and eggs until pale and thick (you can do this by hand, but highly recommend using an electric/stand mixer so that it gets more air). Beat in the other wet ingredients.
- In a separate bowl, whisk the dry ingredients. In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill 18 lined muffin cups. You can save some almonds to sprinkle on top, like I did; press them into the batter so that they stick, if you do this.
- Bake at 325F until the muffins are golden on top and a tester comes out of the muffins with moist crumbs attached, about 15-20 minutes. Remove the muffins from the pan and cool on a wire rack for 20 minutes.