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Easy Orange-Almond Muffins

These muffins taste best the day they're made since the thinly sliced almonds begin to lose their crunch. To bake ahead, omit the sliced almonds or replace them with chopped blanched almonds.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 6 to 12
Author: Suzanne Cowden


  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup granulated sugar
  • 1 large or 2 small oranges zested
  • 2 large eggs
  • 1/2 cup sour cream or plain yogurt not non-fat
  • ½ cup freshly squeezed orange juice from about 1 large or 2 small oranges
  • 6 tablespoons unsalted butter melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sliced almonds lightly toasted


  • 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.