Blood Orange Olive Oil Muffins with Almond Crumbs

Adapted from Giada DeLaurentis

With Winter here, a sure fire way to beat the cold is to try baking. Below is a tested and delicious recipe that is very 'subject-to-change'. The paragraphs are structured in steps so that it is easier to follow.  At the last step, just before all ingredients meet in one bowl, try adding your favorite berry, nut or other ingredient. Try using different vinegar and/or oils whether they be flavor-infused or our ultra-premium extra-virgin olive oils. The whole idea is to experiment, feel comfortable in the kitchen and try and learn something 'new'. 


1 3/4 cups all-purpose flour (whole grain or organic if possible)

2 teaspoons baking powder 

1/2 teaspoon salt (sea salt) 

1 cup sugar (organic cane sugar)
4 large eggs (free-range)

2 tablespoons Liquid Gold Orange-Vanilla White Balsamic Vinegar
2 tablespoons milk

3/4 cup Liquid Gold's Blood Orange fused extra-virgin olive oil 

2/3 cup warmed, sliced almonds crushed in 2 tablespoons of flour


Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs in a large bowl until pale and fluffy, about 3 minutes (I just use a whisk). Beat in the vinegar and milk till just incorporated. Gradually beat in the oil till you have one soupy mixture. Add the flour mixture with the salt and baking powder and stir just until blended.  At this point, you can add whatever combination of ingredients you wish, maybe pecans and walnuts? Maybe some frozen PEI berries or maybe even a mashed banana, go crazy and try something weird :)

BUT....For this particular recipe, crush the almonds with your hands as you add them to the batter and stir batter until just barely mixed, being careful to not over mix as this will cause your muffins to become quite dense and chewy.

Fill the muffin tin almost to the top of the paper liners, sprinkle tops of unbaked muffins with more almond crumbs. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins and place onto a rack to cool. Makes a good dozen give or take a few. Enjoy!    -Kyle


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