Level: Easy
- Yield: 12 muffins
- Total Time: 50 minutes (Preparation: 10 minutes; Resting Time: 15 minutes; Cooking Time: 25 minutes)
- Nutritional Information (per serving 1 of 12): Calories 312; Total Fat 18 g; Saturated Fat 3 g; Carbohydrates 34 g; Dietary Fiber 1 g; Sugar 18 g; Protein 5 g; Cholesterol 62 mg; Sodium 181 mg
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Powdered sugar, for dusting
Instructions:
- Heat the oven to 350F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the sugar, eggs, and citrus zests with an electric mixer until pale and fluffy, about 3 minutes.
- Whisk in the balsamic vinegar and milk, then slowly stream in the olive oil while mixing.
- Fold the flour mixture into the wet ingredients until just combined. Lightly crush the toasted almonds by hand and fold them into the batter.
- Divide the batter among the muffin liners, filling them nearly to the top. Bake 2025 minutes, until a toothpick inserted in the center comes out with moist crumbs and the tops are golden brown.
- Cool in the pan on a wire rack for 10 minutes, then remove the muffins and cool another 5 minutes.
- Dust with powdered sugar before serving.
