Glazed Citrus, Almond and Olive Oil Muffins

These glazed citrus, almond and olive oil muffins, inspired by Annie Fenn from The Brain Health Kitchen, are bright, tender, and deeply aromatic, with the whole orange and lemon lending an intense citrus flavor that carries through every bite. Simmering the fruit softens the peels and mellows any bitterness, allowing their natural sweetness and fragrance to shine. The olive oil adds richness and moisture, creating a soft crumb that stays fresh for days.

A blend of almond flour and oat or quinoa flour gives the muffins a delicate structure and subtle nuttiness that pairs beautifully with the citrus. The batter bakes into moist, evenly textured muffins with a balanced sweetness that feels just right for breakfast or an afternoon treat. They are substantial without feeling heavy, making them especially satisfying.

Once cooled, the muffins are brushed with a simple glaze made from confectioners’ sugar and water, adding just enough sweetness and a delicate sheen. A sprinkle of turbinado sugar over the glaze provides a light crunch that contrasts with the tender crumb beneath. The result is an unfussy yet elegant muffin, perfect alongside a cup of coffee or tea.

Here are Step by Step Instructions to Make These delicious Glazed Citrus, Almond and Olive Oil Muffins: