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Strawberry-Orange Muffins

Strawberry-Orange Muffins

3 tbsp almonds

2 tbsp all-purpose flour

¾ cups all-purpose flour

2 tbsp brown sugar

½ cup brown sugar

3 tsp freshly grated orange zest, divided

½ tsp salt, divided

2 tbsp canola oil

¼ cup canola oil

1 cup white whole-wheat flour or whole-wheat pastry flour

2 tsp baking powder

1 tsp baking soda

¾ cup non-fat or low-fat buttermilk

¼ cup orange juice

1 large egg

1 tsp vanilla extract

1 ½ cups (about 8 ounces) chopped fresh or frozen (not thawed) strawberries


Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest, and ¼ teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil, and stir to combine. Whisk the remaining ¾ cup all-purpose flour, whole-wheat flour, baking powder, baking soda, and the remaining ¼ teaspoon salt in a large bowl. Whisk the remaining ½ cup brown sugar, 2 teaspoons orange zest, and ¼ 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. 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. Serves: 12.

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