Making baked goods often calls for creaming butter and sugar. This step mixes and aerates these two ingredients to create a consistent, light texture of the finished product. Not only does the sugar in this recipe contribute to the texture of these sweet orange and almond muffins, but it also enhances the flavor of the orange zest.  Enjoy these muffins as the perfect compliment to breakfast or make mini muffins for a quick after school snack.

Ingredients

• 1 3/4 cups flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp chia seeds
• 3/4 cup sugar
• 6 Tbsp butter, softened
• 2 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• zest of one orange
• 1/2 cup milk of choice
• 1/2 cup plain Greek yogurt
• 1/4 cup orange juice
• 1/4 c sliced almonds

Directions

1. Preheat oven to 400 degrees.
2. Whisk the dry ingredients together in a small bowl.
3. In a large bowl, cream the butter and sugar until fluffy. Mix in the eggs, extracts and zest until well blended.
4. Pour the milk into a liquid measuring cup and mix in the yogurt.
5. Incorporate half of the dry ingredients into the butter mixture. Then mix in the milk, yogurt and orange juice, followed by the remaining dry ingredients. Stir until just combined and fold in the almonds.
6. Spoon into greased or lined muffin tins. Bake mini muffins for 8-10 minutes and large muffins for 14-16 minutes, until they are golden and toothpick comes out clean.

Recipe originally sourced from Milk + Cereal, modified by Maria Scott.