Orange Almond Bakery Top Muffins

Orange Almond Bakery Top Muffins: Tender Muffins with Fresh Orange and Crunchy Almonds.

These Orange Almond Bakery Top Muffins bring together fresh orange, Greek yogurt, and crunchy almonds. Bake tender muffins with tall bakery-style tops.

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Why You Will Love and Enjoy Orange Almond Bakery Top Muffins

• Orange Almond Bakery Top Muffins are soft, citrusy and loaded with crunchy almonds, with big bakery-style tops that make them extra tempting. They’re easy enough for an ordinary morning but special enough to put out when company arrives.
• Fresh orange flavour: Zest and fresh orange juice give the muffins a bright citrus flavour without making them overly sweet.
• Tender texture: Greek yogurt keeps the crumb soft and moist.
• Almond crunch: Sliced almonds inside and sliced almonds on top give you plenty of texture.
• Big muffin tops: Resting the batter and starting the bake at 425⁰F (220⁰C) helps create generous domed tops.
• Easy to make: No mixer is needed, and a few small lumps in the batter are absolutely fine.

Fresh orange makes these muffins bright, while almonds bring the crunch. That 15-minute batter rest is a small step with a rather nice payoff.

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Additional Information

• Why do I need to rest the muffin batter? The 15-minute resting time gives the all-purpose flour time to absorb the liquid from the eggs, oil, Greek yogurt and orange juice. It also allows the batter to settle before baking, which can help produce taller, more even muffin tops.
• Why does the recipe start at 425⁰F (220⁰C)? The initial 7 minutes at 425⁰F (220⁰C) gives the muffins a strong burst of heat that forces the batter to rise quickly. The oven is then reduced to 350⁰F (180⁰C) so the centres can finish baking without overbrowning the tops.
• Why are only 6 muffin cups per tray filled? These are designed as large bakery-style muffins, using about 1/3 cup batter per muffin. Leaving the neighbouring cups empty gives each large muffin plenty of space to rise and helps prevent the tops from crowding each other.
• Can I make smaller muffins? Yes. Divide the batter between all 12 muffin cups for standard-sized muffins. Start checking them earlier, as smaller muffins will need less baking time.
• How do I know when they’re baked? The tops should be lightly golden and feel set. Insert a toothpick into the centre of a muffin. It should come out clean or with a few moist crumbs, but you don’t want wet batter clinging to it.
• Can I use bottled orange juice? Fresh orange juice is preferable because the recipe also uses orange zest, which gives the muffins much of their fresh citrus flavour. If necessary, bottled orange juice can be used for the 80 ml juice, but fresh oranges will give the best result.
• Can I use another citrus fruit? Yes. Lemon or tangerine can work, although the flavour will change. If using lemon, consider reducing the amount of zest slightly if you prefer a gentler citrus flavour.
• Can I substitute the Greek yogurt? Plain full-fat yogurt or sour cream can be used in the same 125 ml quantity. The texture may vary slightly, but both provide the moisture and acidity the muffins need.
• Can I replace the vegetable oil? A neutral oil such as canola, sunflower or avocado oil can be used in the same 125 ml quantity. Avoid strongly flavoured oils that could compete with the orange.
• Can I use a different nut? Chopped pecans or walnuts can replace the 75 g almonds, while sliced almonds can be replaced with finely chopped nuts for the topping. If making the muffins for anyone with a nut allergy, leave the almonds out rather than replacing them with another tree nut.
• Can I leave out the vanilla paste? Yes. If you don’t have vanilla paste, simply omit the 2.5 ml vanilla paste and keep the 5 ml vanilla extract. You could also add another 2.5 ml vanilla extract if you want a little more vanilla flavour.
• Can I freeze Orange Almond Bakery Top Muffins? Yes. Let the muffins cool completely, then wrap them individually or place them in an airtight freezer container. Freeze for up to 3 months for the best texture. Thaw them at room temperature and dust with powdered sugar after thawing rather than before freezing.
• How long can I store them? Store completely cooled muffins in an airtight container at room temperature for 2 to 3 days. For longer storage, refrigerate them for up to 5 days, although refrigeration can make the crumb slightly firmer. For the best texture, bring refrigerated muffins to room temperature before serving.

Orange Almond Bakery Top Muffins deliver a tender crumb, fresh orange flavour and crunchy almonds in every bite. Their tall bakery-style tops make them especially tempting, while the Greek yogurt keeps the texture soft and satisfying. They’re straightforward enough for a weekday bake and special enough to serve with afternoon tea.