These gluten-free orange almond muffins are a delightful treat that combines the nutty flavor of almond flour with the bright, citrusy notes of orange zest. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make.
If you don't usually bake gluten-free, you might not have almond flour in your pantry. This flour is made from finely ground almonds and gives the muffins a rich, nutty flavor. Additionally, orange zest adds a burst of citrus aroma and flavor, so make sure to pick up a fresh orange at the supermarket.
Ingredients For Gluten-Free Orange Almond Muffins
Almond flour: Finely ground almonds used as a gluten-free alternative to wheat flour.
Sugar: Sweetens the muffins and balances the citrus flavor.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the overall flavor of the muffins.
Eggs: Provides structure and moisture to the muffins.
Orange juice: Adds a fresh, citrusy flavor and moisture.
Orange zest: Intensifies the orange flavor with its aromatic oils.
Vegetable oil: Adds moisture and helps keep the muffins tender.
Vanilla extract: Enhances the overall flavor with a hint of sweetness.
Technique Tip for This Recipe
When incorporating almond flour into your batter, ensure it is well-sifted to avoid any lumps, which can affect the texture of your muffins. Additionally, when zesting the orange, be careful to only grate the outermost layer of the peel, as the white pith underneath can add unwanted bitterness.
Suggested Side Dishes
Alternative Ingredients
almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a similar texture, but you may need to use less as it absorbs more moisture.
sugar - Substitute with honey: Honey is a natural sweetener and can add a different depth of flavor, but you may need to reduce the liquid ingredients slightly.
baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit to thicken. This is a good vegan alternative.
freshly squeezed orange juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and citrus flavor, though it will be more tart.
grated orange zest - Substitute with grated lemon zest: Lemon zest will provide a similar citrus aroma and flavor.
vegetable oil - Substitute with coconut oil: Coconut oil is a good alternative that provides a slight coconut flavor and is also a healthy fat.
vanilla extract - Substitute with almond extract: Almond extract can add a complementary nutty flavor that pairs well with the almond flour.
Other Alternative Recipes Similar to This One
How To Store / Freeze These Muffins
Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
Store the muffins in an airtight container at room temperature for up to 3 days. If you live in a particularly humid climate, consider storing them in the refrigerator to maintain freshness.
To refrigerate, place the muffins in an airtight container or wrap them individually in plastic wrap. They will keep for up to a week in the refrigerator.
For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped muffins in a resealable plastic freezer bag or an airtight container.
Label the container with the date to keep track of how long they’ve been stored. Muffins can be frozen for up to 3 months.
When ready to enjoy, thaw the muffins at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave each muffin on a microwave-safe plate for about 20-30 seconds until warmed through.
To refresh the texture of the muffins, you can also reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help restore their original crispness and flavor.
If you prefer a slightly different flavor profile, consider adding a glaze made from powdered sugar and orange juice after thawing. Drizzle it over the muffins and let it set before serving.
How To Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps to maintain the muffins' texture and keeps them from becoming too dry.
Microwave Method: Place a muffin on a microwave-safe plate. To keep it moist, you can place a small cup of water in the microwave alongside the muffin. Heat on medium power for about 20-30 seconds. Be careful not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the muffins on the rack or a baking sheet. Heat for about 5-10 minutes, checking frequently to ensure they do not overcook. This method is quick and helps to keep the muffins crispy on the outside while warm on the inside.
Steaming Method: If you have a steamer, this is a great way to reheat muffins while keeping them moist. Place the muffins in the steamer basket and steam for about 5 minutes. This method is particularly good for maintaining the muffins' soft texture.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for about 3-5 minutes. This method is quick and helps to keep the muffins slightly crispy on the outside while warm and soft inside.
Best Tools for This Recipe
Oven: Used to bake the muffins at a consistent temperature of 350°F (175°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and to make them easy to remove.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Another bowl: Used to mix the wet ingredients separately.
Beater: Used to beat the eggs and mix the wet ingredients thoroughly.
Measuring cups: Ensures accurate measurement of the almond flour, sugar, and orange juice.
Measuring spoons: Ensures accurate measurement of baking powder, salt, and vanilla extract.
Grater: Used to grate the orange zest.
Spatula: Helps to fold the wet and dry ingredients together until just combined.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Allows the muffins to cool completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly mix the almond flour and other dry ingredients using a food processor.
Room temperature eggs: Use room temperature eggs to ensure they blend more easily with other wet ingredients.
Zest in advance: Grate the orange zest ahead of time and store it in an airtight container.
Batch baking: Double the recipe and freeze extra muffins for a quick snack later.
Gluten-Free Orange Almond Muffins
Ingredients
Muffin Batter
- 2 cups Almond flour
- ½ cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 3 Eggs large
- ¼ cup Orange juice freshly squeezed
- 1 tablespoon Orange zest grated
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add the orange juice, orange zest, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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