Orange Almond Muffins

It is time to look forward to Spring; just a few more days left.

Remember my review yesterday for Sunsella Silicone 12 Baking Cup Molds? The recipe I tried with the molds was Orange Almond Muffins. The original recipe is from Betty Crocker, Orange Almond Mini-Muffins. My version is slightly updated to accommodate the availability of ingredients. Let’s face it, wouldn’t you rather use frozen then thawed orange juice from concentrate when fresh orange is always available. As far as chopped blanched almonds, using almond powder is more efficient in my opinion and less costly.

When following a recipe the best practice is to check your pantry first and determine if any ingredient currently in your pantry can be substituted. It is that easy, right! Not at all! If you are someone who does not periodically restock your pantry then you are in trouble. If you are someone who does not shop at all, then you have bigger problems. If you have all the ingredients, you will be smiling while reading the ingredients. Don’t smile too much though, because if you don’t have the proper tools, it might be hard for you to achieve perfect muffins.

I really like these silicone muffins molds. Sunsella did a great job with the colors. Colorful molds, easy to use, easy to clean by hand of course, and believe it or not, they hold their shape and fit perfectly in the muffin pan. No need to fight with the molds when removing the muffins. As long as you spray the molds with cooking spray before adding the batter, you will have well shaped muffins.

The muffins have a stronger orange taste than the original recipe. Just the way I like, and hope you will too. Orange Almond Muffins, what else can I say that the title has not already? Two main ingredients, almond and orange, and you have the best tasty muffins ever.

Enjoy!

Orange Almond Muffins

Orange Almond Muffins baked in silicone molds. Tasty and great for breakfast and brunch.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 12 muffins or 24 mini muffins

Ingredients

  

1x2x3x

• 1 cup milk
• 1/3 cup vegetable oil
• ¼ cup fresh orange juice
• 1 tablespoon grated orange peel
• ½ teaspoon almond extract
• 1 egg slightly beaten
• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar or organic sugar
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1/3 cup finely almonds powder
• 2 tablespoons coarse sugar crystals (decorating sugar), if desired or turbinado sugar

Instructions

 

• Heat oven to 400° Fahrenheit. Grease bottoms only of silicone muffin molds if using or grease a muffin pan. (A cooking spray can also be used to grease the pan or the molds)
• Beat milk, oil, fresh orange juice, orange peel, almond extract and egg in large bowl with spoon until blended.
• Stir in flour, granulated sugar or organic sugar, baking powder and salt and at once just until flour is moistened (batter will be lumpy).
• Stir in 1/3 cup almonds powder. Divide batter evenly among cups.
  
• Sprinkle with sugar crystals or turbinado sugar.
  
• Bake 10 15 minutes or until golden brown. Immediately remove from pan to wire rack.
  
• Make 24 mini muffins or 12 regular muffins.

Notes

Use proper tools. Use of Silicone Baking Molds from Sunsella is preferable but optional. Always grease muffins molds or cups or muffins pan.

Nutrition

Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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