Orange Almond Muffins

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These healthy orange almond muffins are drizzled with a sweet orange glaze. Soft and fluffy texture, packed with orange flavor. Topped with a layer of sliced almonds that become toasty in the oven.

Muffins are easy to make, and are perfect for a quick breakfast on the go or a midday morning snack.

For other healthy muffin recipes, try these banana carrot muffins, these banana date muffins, these banana ricotta muffins, these blueberry sour cream muffins or these maple walnut muffins.

Jump to:

• Recipe Highlights
• Ingredients
• Equipment
• Instructions
• Storage
• Expert Tips
• 📖 Recipe

Recipe Highlights

• The homemade orange glaze drizzled over top of these muffins fresh out of the oven gives these tasty muffins an extra burst of orange flavor.
• This recipe is made with almond extract which adds almond flavor, as well as a layer of sliced almonds on top of each muffin that becomes golden brown and crunchy once baked.
• These orange almond muffins make a perfect light breakfast or a snack throughout the day.
• The recipe is easy to make, and these muffins can be prepped in advance for the week, and even frozen.

Ingredients

• Orange Juice & Orange Zest: The combination of orange juice and orange zest is what gives these muffins and the glaze their orange flavor. Use freshly squeezed orange juice for the most authentic flavor. However, you can replace it with store bought orange juice if needed.
• Sliced Almonds: Sliced almonds are stirred into the batter and also added on top of the muffins for an extra bit of crunch. If you prefer, you can stir them all into the batter instead.
• Almond Extract: You should be able to find almond extract in the baking aisle at your grocery store. This adds in extra almond flavor.
• Milk: Milk is used in both the muffins and the glaze. Any type of milk works for the muffins. For the glaze, whole (3.25%) milk will add the most creaminess. For a dairy-free substitution, use almond milk.
• Flour: Use all-purpose flour for this recipe. For a gluten-free variation, substitute this with a 1:1 gluten-free flour.
• Sugar: Some granulated sugar adds sweetness to the muffins. You can substitute this with brown sugar. This will add a richer, slightly caramel flavor.
• Icing Sugar: Icing sugar, also called confectioner’s sugar or powdered sugar, is used to make the glaze. This can not be substituted with another type of sugar.
• Baking Powder: Baking powder helps these muffins rise. It is not the same as, and cannot be replaced by, baking soda.
• Salt: A small amount of salt brings out the other flavors.
• Eggs: Eggs act as a binding agent in these muffins, holding them together as they bake. Use medium or large sized eggs.
• Butter: Butter adds moisture to the muffins. You can replace this with margarine if you prefer.
• Yogurt: Use plain or vanilla flavored yogurt. Vanilla yogurt will add a slight vanilla flavor.

Equipment

• A set of mixing bowls to make the muffin batter in.
• A rubber spatula to mix the ingredients together.
• A zester to zest the orange.
• Muffin liners to line the muffin tin.
• A muffin tin to bake the muffins in.

Instructions

Step 1: Mix the flour, sugar, baking powder, salt and orange zest together in a large mixing bowl. 

Step 2: In a separate bowl, mix the melted butter, eggs, orange juice, almond extract and yogurt together.

Step 3: Slowly add the wet ingredients to the dry ingredients and mix until just combined. Fold in the sliced almonds. Pour the batter evenly into the prepared muffin tins. 

Step 4: Top each muffin with the remaining sliced almonds in a thin layer.

Step 5: Bake at 375F for 15 to 20 minutes.

Step 6: Make the orange glaze by mixing the orange zest, orange juice, milk and icing sugar together until it is a thick paste. Let the muffins cool, then drizzle the glaze over the muffin tops.

Storage

• At Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• In the fridge: Store leftover muffins in an airtight container in the fridge for up to a week.
• In the freezer: Store muffins in a Ziploc bag in the freezer for up to 2 months. For best results, store these orange almond muffins without the glaze. Let them thaw in the fridge overnight before consuming.

Expert Tips

• Zest the orange before juicing it. Zest only the very outside, colored layer of the orange. If you zest into the white pith, it will taste bitter.
• Measure the flour correctly. Measure the flour by using a spoon to scoop it into the measuring cup and then level it with a knife.
• Don’t over bake the muffins. Overbaking the muffins will cause them to dry out.
• Experiment with some optional add-ins such as dried cranberries, chocolate chips or chopped walnuts.
• If you are baking for only a couple people, halve the recipe to make a small batch of 6 muffins.

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📖 Recipe