Orange, Almond and Olive Oil Muffins

Healthy muffins are the perfect the breakfast companion to yogurt and fresh fruit. In this recipe, Giada de Laurentiis dials back on sugar and fat and boosts the protein content by adding almond meal to the batter. The result is a light muffin with a hint of sweetness you will want to pair with your favorite coffee or tea. You can find the original recipe on


Serves 12


2/3 cup sugar (135 grams)

3 large eggs, at room temperature

Grated zest of 1 medium orange

1/3 cup fresh orange juice, at room temperature (160 grams)

¼ cup extra-virgin olive oil (48 grams)

3 tablespoons plain low-fat (2%) yogurt, at room temperature (55 grams)

1 teaspoon pure vanilla extract (5 grams)

1 teaspoon pure almond extract (5 grams)

1 cup all-purpose flour (125 grams)

2/3 cup almond flour (64 grams)

1 ½ teaspoons baking powder (6 grams)

Pinch fine sea salt

1/3 cup sliced almonds, toasted (see Cook’s Note)


Position an oven rack in the center of the oven and preheat the oven to 325°F. Line 18 muffin cups with paper liners.

Using a hand mixer on medium speed, in a medium bowl, beat the sugar and the eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.

In a separate bowl, whisk together the all-purpose flour and almond flours, baking powder, and salt.

In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped ? cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.

Cook’s Note: To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350°F oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.


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