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Orange Almond Mini-Muffins

Prep 15 min
Total 30 min
Servings 24

Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

January 16, 2009

Ingredients

3/4

cup milk

1/3

cup vegetable oil

1/4

cup frozen orange juice concentrate, thawed

teaspoons grated orange peel

1/2

teaspoon almond extract

egg, slightly beaten

2 1/4

cups Gold Medal™ all-purpose flour

1/2

cup granulated sugar

teaspoons baking powder

1/4

teaspoon salt

1/3

cup finely chopped blanched almonds

tablespoons decorator sugar crystals, if desired

tablespoons finely chopped blanched almonds, if desired

Steps

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1

Heat oven to 400ºF. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
2

In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
3

Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Expert Tips

To make 12 regular-size muffins, grease bottoms only of 12 muffin cups, 2 1/2x1 1/4 inches. Bake 20 to 25 minutes.
Try a new flavor. Omit the almond extract in the batter and the chopped almonds in the topping. Stir either 1/2 cup mini semisweet chocolate chips, 3/4 cup finely chopped fresh or frozen cranberries or 1 tablespoon poppy seed into the batter.
Enhance the flavor of these muffins by serving them with Orange Butter. Mix 1/2 cup softened butter or margarine, 1 tablespoon orange juice and 1 1/2 teaspoons grated orange peel.