Preheat oven to 375º F. Grease or paper line a muffin pan with 12 cups.
In a medium bowl, mix flour, baking powder, and salt to combine. Set aside.
In a large bowl, whisk together sugar and orange zest. Add eggs, sour cream, orange juice, melted butter, and vanilla extract, whisking well to combine.
Add dry ingredients to the wet ingredients, stirring with a wooden spoon or rubber spatula until just combined. Do not over mix. Fold in about half of the chopped almonds.
Divide batter evenly between muffin cups and sprinkle the tops with remaining almonds.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Cool for 5 to 10 minutes in the pan before removing muffins to a rack. Serve warm or at room temperature.