There is a science to making muffins with sky-high tops and beautiful crumb. There is a science, too, to making tasty muffins that are not gummy or heavy or (worst crime) overly sweet. This recipe combines the good of both of those sciences and delivers a lovely easy-in-the-morning muffin that you can eat warm for breakfast without much fuss. How? Well, the batter can be made at night, and in the morning all you have to do is scoop, bake and enjoy.
Note: if you want muffins that rise beautifully you have to give them what they like in the oven: plenty of elbow room around each muffin. This translates to only using every other muffin hole for baking. I know. I know! But try this recipe once like that and you'll be amazed at the lift of each muffin.
Note: as mentioned above, the batter needs to rest at least 1 - 2 hours before baking, but preferably overnight, making this a perfect option for breakfast, even during the week!
Note: I call for oranges here, but feel free to use any favorite citrus: mandarins, clementines, grapefruit, ... even lemons would be lovely, but you might need to add a smidge more sugar. Also, use a lovely fruity olive oil. If you want a more neutral flavor, feel free to sub in canola or veggie oil.
Yield: 12 muffins
3/4 cup granulated sugar
zest of two oranges
2 large eggs
1/2 cup olive oil 105g
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour 300g
1/4 cup almond flour, 60g can substitute with 2 tablespoons additional all purpose flour
1/2 cup plain yogurt or kefir 120g
1/2 cup freshly squeezed orange juice 120g
sliced almonds, toasted for sprinkling
In a large bowl, add the sugar and zest the oranges over it. Rub the zest and sugar between your fingers until it’s well-distributed and becomes like wet sand.
Add the eggs and using a whisk or hand mixer, beat the mixture until very light and fluffy, about 3-5 minutes. With the mixer on, slowly drizzle in the olive oil. Beat to combine.
Add the flour, vanilla, salt and baking soda and fold gently. Then, with the mixer on drizzle in the yogurt and orange juice, beating until smooth. Cover the bowl with plastic wrap and set at room temperature for 1-2 hours or in the fridge overnight.
Once it’s time to bake, preheat the oven to 400 F. Line two 12 cup muffin trays with liners, six in each, alternating cavities so that no muffins are next to each other. Portion the batter into the cups, filling ¾ of the way. Sprinkle sliced almonds on top and bake for about 18 -22 minutes, or until you can press the top of a muffin and it springs back.