Mediterranean Almond Muffins
These Mediterranean almond muffins are soft, fragrant and a little nutty in the best way. They capture the warmth of almond flour, the brightness of citrus and the light sweetness of honey without feeling heavy. Olive oil keeps them tender, while a mix of all-purpose flour and almond flour gives them a delicate crumb. They work as a simple breakfast, an afternoon snack or a dessert with tea. The recipe is forgiving, quick to put together and easy to make your own.
Prep: 15 minutes
Bake: 18–22 minutes
Cool: 20 minutes
Total: About 55 minutes
Ingredients
Dry ingredients:
1 cup all-purpose flour
1 cup almond flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
Wet ingredients:
2 large eggs
½ cup granulated sugar
2 tablespoons honey
⅓ cup extra-virgin olive oil
½ cup milk (any kind)
Zest of 1 lemon
Zest of 1 orange
1 teaspoon vanilla extract
½ teaspoon almond extract
Add-ins and topping:
½ cup chopped almonds
2 tablespoons sliced almonds
Optional: 1 tablespoon turbinado sugar for sprinkling
Instructions
Heat the oven. Set it to 375°F (190°C). Line a 12-cup muffin pan or grease it lightly.
Mix the dry ingredients. In a bowl, whisk the all-purpose flour, almond flour, baking powder, baking soda, salt and cinnamon.
Whisk the eggs and sugar. Beat until the mixture looks pale and smooth.
Add the rest of the wet ingredients. Stir in the honey, olive oil, milk, lemon zest, orange zest, vanilla and almond extract.
Combine wet and dry. Pour the wet mix into the dry. Stir gently until just combined.
Fold in chopped almonds. Keep the stirring light so the muffins stay tender.
Fill the muffin tin. Divide the batter evenly. Each cup should be about three-fourths full.
Add toppings. Sprinkle with sliced almonds and turbinado sugar if you like a crisp top.
Bake. Bake for 18–22 minutes. They should be golden and spring back when touched.
Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a rack.
Tips
Almond flour adds moisture, so avoid overmixing or the muffins may turn dense.
Use a light, fruity olive oil to avoid overpowering the muffins.
Citrus zest brightens the muffins and complements the nuttiness.
Let the batter rest for 5 minutes before baking; it helps the flours hydrate.
A cookie scoop makes it easier to divide the batter evenly.
Turbinado sugar adds a slight crunch without making the muffins overly sweet.
If the almonds brown quickly, place a loose sheet of parchment over the muffins.
Test doneness by inserting a toothpick into the center. A few moist crumbs are okay.
Muffins keep their texture best when cooled fully before storing.
Double the recipe if you want to freeze some; they reheat well.
Variations
Honey-lavender muffins: Add ½ teaspoon dried culinary lavender and use only honey for the sweetener.
Cranberry-almond: Fold in ½ cup dried cranberries for a tart note.
Orange blossom: Add ½ teaspoon orange blossom water for fragrance.
Pistachio-almond: Replace half the chopped almonds with pistachios.
Fig and almond: Add ½ cup chopped dried figs.
Almond-chocolate: Stir in ½ cup dark chocolate chunks.
Greek yogurt almond: Replace half the milk with Greek yogurt for tang and moisture.
Lemon-poppy: Add 2 tablespoons poppy seeds and extra lemon zest.
Date-honey: Replace sugar with honey and fold in chopped soft dates.
Gluten-free version: Use a gluten-free all-purpose blend in place of flour.
Q&A
Can I make these ahead?
Yes. They keep well for two days in an airtight container.
Can I freeze them?
Freeze up to two months. Thaw at room temperature.
Can I use almond flour only?
They won’t rise as well, so keep the blend of flours for best texture.
Can I skip the almond extract?
Yes. The almond flour alone still brings flavor.
5. Can I use butter instead of olive oil?
Yes. Melt it and let it cool slightly before mixing.
My muffins seem dense. What went wrong?
Usually overmixing or expired baking powder.
Can I use plant-based milk?
Any milk works fine.
Can I reduce the sugar?
You can cut it by a third, though the texture may be slightly less tender.
Can I add fruit like blueberries?
Yes, but coat them lightly in flour so they don’t sink.
Should I toast the almonds first?
Toasting boosts flavor, but it’s optional.
Nutrition
(per muffin, 12 muffins)
Approximate values:
Calories: 215
Fat: 13g
Carbs: 20g
Sugar: 10g
Protein: 5g
Fiber: 2g
Conclusion
These Mediterranean almond muffins are simple, flavorful and versatile. They rely on pantry ingredients but taste bright and fresh thanks to citrus, honey and olive oil. The almond flour gives them a soft, almost cake-like crumb, and the toppings add just enough crunch. You can serve them warm or save them for the next day since they stay moist. Whether you’re making them for breakfast, a lunchbox treat or a light dessert, they offer an easy way to bring Mediterranean flavors into your everyday baking.