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Outrageously Good Orange Muffins

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These outrageously good orange muffins are the perfect bakery-style treat, bursting with refreshing citrus flavors from fresh orange juice and zest. Moist, fluffy, and topped with a light crunch of coarse sugar, these muffins are ideal for breakfast or as a snack. Easy to make and customizable to suit dietary needs, these muffins can be made gluten-free or dairy-free. Whether you enjoy them plain or topped with sliced almonds for added texture, these muffins bring a bright twist to your usual muffin recipe.

Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup organic cane sugar (or coconut sugar)

2 eggs

1/4 cup fresh orange juice

2 tbsp orange zest

1/2 cup plain or vanilla Greek yogurt

1/4 cup butter (or olive/avocado oil for dairy-free)

1 tsp vanilla extract

1/2 tsp almond extract

Coarse sugar for topping (optional)

Sliced almonds (optional)

Instructions

  • Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray with cooking spray to prevent sticking.

  • In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and sugar.

  • In a separate bowl, beat the eggs and then add the orange juice, zest, yogurt, butter, vanilla extract, and almond extract. Mix well until fully combined.

  • Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

  • Divide the batter evenly among the muffin cups. If desired, sprinkle with coarse sugar and top with sliced almonds for extra crunch.

  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

  • Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

  • If you prefer a sweeter muffin, increase the sugar by 2 tablespoons or add extra sugar on top before baking.

  • For a dairy-free version, swap the yogurt for dairy-free yogurt and use olive or avocado oil instead of butter.

  • Add-ins like chocolate chips or fresh cranberries can be added to the batter for variation.

  • Store muffins at room temperature for up to 2 days, or refrigerate for up to a week. They can be frozen for up to 3 months.

Find it online: https://recipesbyjanet.com/outrageously-good-orange-muffins/