Strawberry-Orange Muffins

Made it,
Loved it.

Serving size 12

Prep Time 30MIN

Total Time 1HR5MIN

Ingredients

3 Tbsp almond
14 Tbsp all-purpose flour, divided
10 Tbsp brown sugar, divided
3 tsp freshly grated orange zest, divided (see variation)
½ tsp salt, divided
6 Tbsp canola oil, divided
1 cup white whole-wheat flour or whole-wheat pastry flour (see note)
2 tsp baking powder
1 tsp baking soda
¾ cup nonfat or low-fat buttermilk
¼ cup orange juice
1 large egg
1 tsp vanilla extract
1 ½ cup chopped fresh or frozen (not thawed) strawberries

Directions

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

To Make Ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.