We haven't baked this recipe since late summer, so naturally, when I pulled it out of the 'archives', I decided to perfect the icing and the consistency. Much to my delight, it is more moist and flavorful. It's my new favorite.
For the icing, add melted butter to confectioner's sugar. Then, add orange juice & vanilla & whisk.
Once muffins are cooled, top with icing and sliced almonds!
ORANGE ALMOND MUFFINS
INGREDIENTS:
2 C flour
2 T baking powder
1/2 tsp salt
3.4 C sugar
1 lg egg
1 C milk
1/3 C veg oil
1 T orange zest
1 tsp orange extract
2/3 C sliced almonds
Icing:
1+ T milk
1 C confectioner's sugar
1/2 stick (1/4 C) butter, melted
1/8 tsp vanilla (to taste)
1/2+ T orange juice
1 T orange zest
INSTRUCTIONS
Preheat oven to 375F. Line jumbo muffin tins with paper liners. In medium bowl, whisk together egg, milk, oil, orange extract. In large bowl, whisk together flour, baking powder, salt, and sugar. Stir orange zest into flour mixture to coat. JUST combine wet mixture into dry ingredients and fold in 1/2 cup almonds. Fill muffin cups 2/3 full. Bake 20-25 minutes. Cool completely! Icing: add melted butter to confectioner's sugar. Stir. Add vanilla and orange juice to mixture and whisk well. Add milk, one tablespoon at a time in order to reach desired consistency. Stir in orange zest.
Top cooled muffins with icing and remaining almond slices.