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Toasted Almond Muffins

Toasted Almond Muffins
Makes:
18 muffins
Prep Time:
12
minutes
Total Time:
29
minutes
Low SodiumVegetarian
based on
34 reviews
Toasted Almond Muffins have a wonderful combination or orange and almond flavors. They are great for breakfast or brunch and make a perfect snack or a light dessert too.

In this recipe:


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Ingredients:

  • 2 1/2 cups all-purpose baking mix
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup sliced, toasted almonds, divided
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons orange juice

Directions:

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE baking mix, evaporated milk, granulated sugar, vegetable oil and egg in large mixer bowl. Beat on high speed for 30 seconds or until blended. Fold in 3/4 cup almonds. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Remove to wire racks to cool completely.

COMBINE powdered sugar and orange juice in small bowl. Spread over each muffin; sprinkle with remaining almonds.


Reviews:

Review This Recipe
  •  Star(s)

    so good

    carla marshall from BELLE FOURCHE, SD

    this is so very easy to make and so fun for my kids to help too. I just love the toasted almond too.

  •  Star(s)

    wonderfully delicious!

    Lori Johnson from CIBOLO, TX

    This recipe not only looks great but it tastes as good as it looks if not better! Its good for you and not hard to make. I enjoyed serving this to my family and I will be making this again soon. The ingredients are simple and can keep them on hand for those times of unexpected baking. I really like this recipe!

  •  Star(s)

    Great

    DENISE OPARA from RALEIGH, NC

    I made these for an office party and my co-workers raved about them. I will make them again, very soon.

  •  Star(s)

    Toasted Almond Muffins

    Charlotte Gohl from Philadelphia, PA

    Great and easy to make. I substituted almond extract for the almonds.

  •  Star(s)

    Muffin

    Tabitha Moncada from BENSON, AZ

    It was a easy recipe to follow. I have never used evaported milk before in my muffins they were great tasting.

  •  Star(s)

    Perfect for a brunch!

    Maya Sanchez from MARIETTA, GA

    These were delicious. My 4 year old son loved them. Thanks.

  •  Star(s)

    Toasted Almond Muffins

    Jane Carbone from Ormond by the sea, FL

    The muffins were very good. I had another recipe one time similar to this one,but this one is much better. Brought them to work and they were gone one two tree.

  •  Star(s)

    Toasted Almond Muffins

    Tami Santistevan from WEST JORDAN, UT

    I made up a batch of these muffins and they were really very good. They reminded me of another type of muffin that I make but, just a bit different. These are a really good muffin too!

  •  Star(s)

    Toasted Almond Muffins

    Linda Horn from Springfield, OR

    I made these muffin last night so my students could try something new in the morning. There were soooo gooood! Every one enjoy them so much & ask if I could do chocolate chip or blueberry muffins to. Great recipe easy to make.

  •  Star(s)

    everthing muffin

    Rosemary Harris from WEIRTON, WV

    this muffin is so tasty.you can add anthing to the batter(nut,morsels,fruit)and it would only taste better.

  •  Star(s)

    Almond muffin

    Lisa Mackie from ACWORTH, GA

    These were pretty good....I used someone else's suggestion and added cream cheese and butter to the frosting and it made them better! Took them to work and they were gobbled up!

  •  Star(s)

    These were so delicious,

    joel tedder from FORT DODGE, IA

    that I had to hide a few for myself after the 3rd, round of baking them.

  •  Star(s)

    Almond Extra

    DEBBIE MABRY from HARRISBURG, PA

    I had never used evaporated milk in muffins before, but it adds richness and flavor galore. A great and easy recipe

  •  Star(s)

    WOW are these good!

    Beth Anne M. from NEW YORK, NY

    These are the easiest muffins to whip up at the last minute. They are always a hit with children and adults. A great bake sale treat, too!

  •  Star(s)

    Almond Muffins

    PAT EMERICK from FREEPORT, IL

    These were a nice change from the ordinary. They were tasty and my family has told me they would like them again.

  •  Star(s)

    Delicious Almond flavor

    CARRIE FERREIRA from WELLSBURG, NY

    These muffins are easy and quick to make. If you like almonds and are trying to add more nuts to your diet, this recipe is for you! A great brunch muffin.

  •  Star(s)

    Toasted Almond Muffins

    Pat Ring from HOLDEN, MO

    These muffins melt in your mouth.....

  •  Star(s)

    freeze great

    johanna stadler from SOUTH THOMASTON, ME

    this is a very tastee muffin. Made another batch and froze them. They are almost as good hot out of the microwave as they are hot out of the oven. Good with lemon curd also.

  •  Star(s)

    Moist & Healthy

    Karla Basore from BLOOMINGTON, IN

    Very simple muffin to make. Very moist. The almonds add the perfect healthy touch.

  •  Star(s)

    ALMOND LOVE

    DA ORLOSKI from MENTOR, OH

    THIS IS AN ALMOND LOVERS' DELIGHT. REMINDS ME OF THE ALMOND DESSERTS OF ITALY. YUM!

  •  Star(s)

    SAVORY!

    DA ORLOSKI from MENTOR, OH

    I LOVE ALMONDS, AND THIS IS NO EXCEPTION. IT IS EASY ON THE TASTE BUDS.

  •  Star(s)

    Excellent Toasted Almond Muffins

    Graciela Estrella from EL PASO, TX

    I made this elegant muffins with my kids and they love them.They give some to the teachers at the school and they also say ¡ delicious !

  •  Star(s)

    I tried Cream Cheese and butter.. with SUCCESS!

    Skye Chokel from I am a Zonie! from Arizona!

    I made these muffins about an our ago for a Sunday morning treat. I used about 4 ounces of cream cheese and 1 table spoon of butter mixed with the confectioners' sugar and orange juice for the frosting.. OH MY! What a GREAT success these are! Try using cream cheese and butter like I did for an edge of rich deliciousness!!

  •  Star(s)

    Toasted Almond Muffins

    Judy Davey from Dickson City, PA

    These were quite yummy!!! I added 1tsp of almond astract for more almond flavor, great twist. This is a keeper of a recipe.

  •  Star(s)

    Orange Almond muffins

    Angelina Dias from Hanford, CA

    I made these for lunch when my son and two grandson's came to eat. They loved them and so did I. I will try it next with the yellow cake mix as one of your ladies said she had done.

  •  Star(s)

    A little twist on this recipe

    CHRIS BRILL from Shorewood, WI

    I used yellow cake mix in place of the all purpose baking mix. They were more flavorful and lighter. The cooking time needs to be watched carefully. They bake and brown much faster. I used the 2 1/2 cups of the cake mix so you will have left over cake mix.

  •  Star(s)

    Toasted Almond Muffins

    Noreen Gilbert from Burlington, MA

    If you like almonds, this is a nice almond muffin to make. My friends like it when I make them for a brunch.

  •  Star(s)

    A little change

    Beverly Batchelor from Victoria, B.

    These muffins were very tasty but my family asked me to make them with chopped almonds- they didn't like the feel of the sliced ones. Next batch I did so and they loved the results even more.

  •  Star(s)

    Toasted Almond Muffins

    Brighid VonHillisheim from Indianapolis, IN

    Due to health problems my son is on a special diet. One of the few nuts he can have is almonds. He, and the rest of the family, really enjoyed these muffins. They are quick and very easy to make.

  •  Star(s)

    Good

    Pat Weltch from Greensboro, NC

    These were good, however, I took the suggestion and add almond extract.

  •  Star(s)

    Toasted Almond Muffins

    Melba Barinka from Bradenton, Fl

    I made these and found them to be very good. I did however, add a tsp of Almond flavoring to the batter. Almond is my favorite flavor.

  •  Star(s)

    toasted almond muffins

    Kerstin Devlin from Virginia Beach, VA

    This muffin was easy to make and presented well, but did not have much of a 'punch'. I might suggest adding some almond extract into the batter. The orange juice in the frosting was a nice touch. I did like that it was not too sweet, as I served it for breakfast.

  •  Star(s)

    delicious and easy

    Mary Hoefler from Tonawanda, NY

    This recipe sounds very, very easy and delicious - I am going to make it with my granddaughter, who love to bake.

  •  Star(s)

    Review for Toasted Almond Muffins

    Georgie burgess from Edmonton, canada

    Verry Good.

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • Calories: 230
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 20g
  • Protein: 4g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Toasted Almond Muffins

Ingredients

  • 2 1/2 cups all-purpose baking mix
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup sliced, toasted almonds, divided
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons orange juice

 

Directions

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE baking mix, evaporated milk, granulated sugar, vegetable oil and egg in large mixer bowl. Beat on high speed for 30 seconds or until blended. Fold in 3/4 cup almonds. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Remove to wire racks to cool completely.

COMBINE powdered sugar and orange juice in small bowl. Spread over each muffin; sprinkle with remaining almonds.

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