Orange Almond Bakery Top Muffins |

Name: Orange Almond Bakery Top Muffins
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Ingredients: 300 g all-purpose flour; 10 ml baking powder; 5 ml baking soda; 2.5 ml salt; 150 g granulated sugar; 2 large eggs; 125 ml vegetable oil; 125 ml plain Greek yogurt; Zest of 2 oranges; 80 ml fresh orange juice; 5 ml vanilla extract; 2.5 ml vanilla paste; 75 g sliced almonds; 50 ml sliced almonds, plus more if desired for topping; 2.5 – 5 ml powdered sugar for dusting

Description

Bright orange, crunchy almonds and a soft, tender crumb make these muffins a very good reason to put the kettle on. The batter gets a little rest before baking, and that quick blast of heat helps give you those lovely bakery-style tops.

Ingredients

Units Scale

300 g all-purpose flour
10 ml baking powder
5 ml baking soda
2.5 ml salt
150 g granulated sugar
2 large eggs
125 ml vegetable oil
125 ml plain Greek yogurt
Zest of 2 oranges
80 ml fresh orange juice
5 ml vanilla extract
2.5 ml vanilla paste
75 g sliced almonds
50 ml sliced almonds, plus more if desired for topping
2.5 - 5 ml powdered sugar for dusting

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Instructions

Preheat the oven to 425⁰F (220⁰C).
Line 2 x 12-cup muffin pans with 10 paper liners, leaving every second cup empty. Spacing the muffins out gives the batter more room to rise and helps prevent the tops from crowding each other.
In a large bowl, whisk together 300 g all-purpose flour, 10 ml baking powder, 5 ml baking soda and 2.5 ml salt.
In another bowl, whisk 150 g granulated sugar, 2 large eggs, 125 ml vegetable oil, 125 ml plain Greek yogurt, the zest of 2 oranges, 80 ml fresh orange juice, 5 ml vanilla extract and 2.5 ml vanilla paste until well combined.
Pour the wet mixture into the dry ingredients and gently fold until you no longer see dry patches. Don’t overmix it. A few small lumps are perfectly fine, and the muffins will be more tender for it.
Fold in 75 g sliced almonds, just until evenly distributed.
Let the batter rest for 15 minutes. This gives the flour time to absorb some of the liquid and helps the muffins rise higher rather than spreading too much.
Divide the batter between the 10 lined muffin cups, using about 1/3 cup batter per muffin, depending on the size of your muffin pan. The cups should be generously filled, but don’t pack the batter down.
Sprinkle 50 ml sliced almonds, plus a little extra if you like, over the tops.
Bake at 425⁰F (220⁰C) for 7 minutes, then, without opening the oven door, reduce the temperature to 350⁰F (180⁰C) and continue baking for another 13 to 15 minutes, or until the muffins are lightly golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Once completely cool, dust each muffin with powdered sugar before serving.

Notes

Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

Serving Size: 1
Calories: 406
Sugar: 17.6 g
Sodium: 267.9 mg
Fat: 22 g
Saturated Fat: 10.3 g
Trans Fat: 0 g
Carbohydrates: 45.1 g
Fiber: 3.3 g
Protein: 9.6 g
Cholesterol: 39.2 mg