Orange Almond Poppy Seed Muffins
Light, tender Orange Almond Poppy Seed Muffins are perfect for your weekend breakfast or brunch!
Servings: 12 muffins
Ingredients
Orange Almond Poppy Seed Muffins
- 1 1/2 cups white whole wheat flour
- 1/2 cup almond flour, such as Bob's Red Mill
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons poppy seeds
- 1 cup plain Greek yogurt
- 1/2 cup milk of choice
- 1/3 cup granulated sugar
- 2 eggs
- 1 1/2 tablespoons avocado oil
- 1 tablespoon orange zest
- 1 tablespoon fresh squeezed orange juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Orange Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice, add more if glaze is too thick
- 2 tablespoons toasted sliced almonds
Instructions
- Preheat oven to 375° F. and line a 12 cup muffin pan with parchment paper liners.
- In a large bowl whisk together the flour, almond meal, baking powder, baking soda, salt and poppy seeds. In a smaller bowl whisk together the wet ingredients until combined.
- Fold the wet ingredients into the dry with a rubber spatula just until combined. Scoop the batter into the muffin cups until they are approximately 3/4 of the way full.
- Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack before drizzling with the orange glaze.
Orange Glaze
- In a small bowl whisk together the powdered sugar, orange zest and juice until smooth and pourable. Drizzle over the tops of the muffins then sprinkle with the toasted sliced almonds.
Notes
Unglazed muffins may be individually wrapped in plastic wrap, stored in a freezer bag and frozen for a later date.
Nutrition
Calories: 276kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 243mg | Fiber: 5g | Sugar: 13g