These orange almond muffins are irresistible — tender and delicate inside with a bright, subtle orange flavor. They’re finished with sliced almonds for crunch and a light drizzle of icing for a sweet touch.
Originally published April 11, 2023.
These muffins are perfect for a spring breakfast, a relaxed brunch, or an easy treat any time you want something a little special. The combination of orange zest, orange juice and a hint of almond extract gives a gentle, layered citrus-almond flavor while buttermilk helps keep the crumb soft and tender. Poppy seeds add a subtle pop of texture inside each bite.
If you enjoy baked fruit muffins, you might also like blueberry crumb muffins as an alternative for the same occasion.
Ingredients
Below is the full ingredient list with amounts. These quantities make about 12 standard muffins.
- ½ cup butter, melted
- 2 oz neutral-flavored oil (sunflower, canola, vegetable)
- 1 cup cane sugar
- ½ teaspoon almond extract
- a splash of vanilla extract
- 2 eggs
- 4 oz buttermilk
- 1 orange, juiced and zested
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- Sliced almonds, for topping
Icing
- ¼ cup powdered sugar
- Water, 1 teaspoon at a time to reach desired consistency
How To Make Orange Almond Muffins
This recipe is straightforward and requires only basic mixing bowls and a muffin tin. Total time is about 30 minutes: 10 minutes prep and 20 minutes baking. The yield is approximately 12 muffins.
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a mixing bowl, melt the butter and stir in the neutral oil. Add the sugar, almond extract, vanilla, eggs, buttermilk, orange zest and orange juice. Whisk until the wet ingredients are blended and smooth.
- In a separate bowl, whisk together the flour, kosher salt, baking powder, baking soda and poppy seeds. Make a well in the dry ingredients and fold them into the wet mixture until just combined — don’t overmix. A few small lumps are fine and will keep the muffins tender.
- Scoop the batter into the prepared muffin cups, filling them evenly. Sprinkle sliced almonds over the tops for flavor and a bit of crunch.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for about 15 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Total bake time is roughly 20 minutes.
- While the muffins cool, make the icing: whisk the powdered sugar in a small bowl and add water one teaspoon at a time until the icing flows but is not too thin. Once the muffins are cool to the touch, drizzle the icing over the tops.
Tips and Variations
Use fresh orange zest and juice for the best citrus aroma. If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into the measured milk and letting it sit a few minutes. For a stronger almond character, keep the almond extract to the small amount listed — it’s concentrated and a little goes a long way. Avoid overmixing the batter to preserve a light, tender crumb.
For mix-ins, a handful of fresh berries or chopped nuts folded into the batter works nicely, though it will change the texture and flavor slightly. If you prefer a glaze with more body, add a little more powdered sugar and less water.
Storage
Keep muffins in an airtight container at room temperature for a couple of days. For longer storage, wrap individual muffins and freeze them; thaw at room temperature or warm gently before serving.
These orange almond muffins are simple to make yet feel special. Serve them warm with butter or enjoy them plain with your morning coffee or tea.
© Tara Moore