This recipe provides instructions for making orange-scented almond and olive oil muffins. The muffins are made with a batter containing sugar, eggs, orange juice, olive oil, yogurt, vanilla, almond extract and orange zest. Dry ingredients including almond flour, all-purpose flour, baking powder and salt are mixed into the wet ingredients. The batter is filled into paper liners in a muffin tin and baked for 20 minutes until lightly golden brown. The muffins are dusted with powdered sugar before serving.

1. Orange-Scented Almond and Olive Oil Muffins
Ingredients
1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting
Place an oven rack in the center of the oven. Preheat the oven to
325 degrees F. Line an 18 muffin cup pan with paper liners. Set
aside.
Using a hand mixer on medium speed, in a medium bowl, beat
the sugar and eggs together until pale and thick, about 2 minutes.
Beat in the orange juice, olive oil, yogurt, vanilla extract, almond
extract, and orange zest.
In a separate bowl, whisk together the flours, baking powder, and
salt.
In batches, stir the dry ingredients into the wet ingredients until
just blended. Stir in the almonds. Fill the cups with batter, 1/3 of
the way full. Bake until golden on top and a tester inserted into the
center of the muffins comes out with moist crumbs attached,
about 20 minutes. Place on a wire rack and cool for 20 minutes.
Dust with powdered sugar and serve.