Orange Almond Muffins

zest from 1 orange

1 cup sugar

2 1/2 cups unbleached all-purpose flour

2 1/2 tsp baking powder

1 tsp salt

2 eggs

4 Tb (1/2 stick) unsalted butter, melted and cooled slightly

1 tsp almond extract

1 Tb orange juice

1/4 cup vegetable oil

1 cup buttermilk

Preheat oven to 425 degrees. Grease/spray a 12-cup muffin tin.

Rub zest into sugar with your fingers.

Whisk flour, baking powder, and salt together in large bowl.

Whisk orange sugar and eggs together in medium bowl until thick and smooth, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk, almond extract, orange juice, and vanilla until combined.

Fold egg mixture into flour mixture until just moistened.(Batter will be very lumpy with few spots of dry flour; do not overmix!) Sprinkle with almonds and a bit of sugar.

Bake until muffin tops are golden and just firm, 16 to 18 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.