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Ingredients
- 3 tablespoons almonds
- 2 tablespoons plus 3/4 cup all-purpose flour, divided
- 2 tablespoons plus 1/2 cup brown sugar, divided
- 3 teaspoons freshly grated orange zest, divided
- 1/2 teaspoon salt, divided
- 2 tablespoons plus 1/4 cup canola oil, divided
- 1 cup white whole-wheat flour or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup nonfat or low-fat buttermilk
- 1/4 cup orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh or frozen (not thawed) strawberries (about 8 ounces)
Directions
- 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 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 49 | 47% |
| Total Fat 5.57g | 7% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 436mg | 18% |
| Potassium 59mg | 2% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.97g | 5% |
| Protein 1.74g | 3% |
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