Blood Orange Clove + Almond Muffins

Breakfast + Brunch Cakes + Muffins Recipes Spring Winter

Fluffy almond muffins topped with vibrant blood oranges and spiced with a pinch of clove for a little extra something. Make these for your next brunch table and be happy. 


“It’s spring fever. That is what the name of it is. And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” – Mark Twain


Spring is here! YAYAYAY! *happy dance*. Although i’ve loved the coziness of Winter, I am SO ready for Spring. Life just feels brighter in the Springtime – there’s excitement in the air and I just want to do everything & anything. The sun is up and the world is waking and stretching from it’s (mostly) cold, Wintery sleep.


I cannot wait for Spring produce to start popping up at the market: asparagus, broad beans, artichokes, little baby vegetables, peas in their pods. So much green. I’m almost hyperventilating thinking of everything i want to do with this fleeting seasonal produce, that’s how over the top excited i get for Spring.


I’ve decided to have a big clean out of EVERYTHING in celebration of the season. A very clichéd Spring clean; out with the old & in with the new. I rarely buy clothes because i’d rather just buy food and cookbooks to be honest, but i’ve made an effort to begin creating a small new wardrobe in celebration of the season, the old ones were beginning to look a little too much like my kitchen towels to be considered wearable.


I’ve started up yoga again – it feels amazing after missing out on yoga for the last few months, i always forget the impact it has until i start it up again. I’m trying to plan for some healthier eats, more greens! My biggest problem is breakfast, finding something that is quick, healthy & that sits well in the morning is a challenge, and toast just isn’t cutting it. The house is yet to have it’s post-renovation Spring clean, but it’s coming and it won’t know what hit it.




I’ve been cooking more too, it’s so easy to get into a slump when everything is happening and you just feel blah. But i’m putting in all my effort to cook something delicious everyday, it makes me so happy when i do. This blog has lifted my cooking game considerably, the inspiration is flowing; I can’t wait to get home from work everyday and jump into some of the recipe ideas that have been dancing around in my mind during the day.


Because of this enthusiasm, everything just ends up tasting better. There’s more love and joy – and the food always knows. Cooking for this blog has already given me so much. With this little blog, I feel as though I have a place to come every week, a constant presence in my life to keep things in order when everything feels unordered and out of control. We all need something like that in our life, a grounding force, to keep us going when nothing else will.


Having this new-found commitment feels just right with the arrival of Spring.  The excitement for the season & my out with the old, in with the new frame of mind, gave me the boost to finally hit the green light on this blog, so thank you Spring, for giving me this too.




In the midst of all this inspiration, i managed to stumble upon this fluffy as hell muffin recipe. These muffins are so incredibly light, fluffy & that-word-starting-with-an-M-that-i-hate. We had these for brunch on the weekend, after devouring a plate each of Hot For Food’s AMAZING smoked tofu benedict, along with huge glasses of orange juice and mugs of coffee, it was seriously perfect. It will probably be a repeat next weekend.


I love these muffins. I’ve eaten far too many of them this week (Spring healthy eating starts next week?!) and i froze a bunch for later brunching. I’ve used blood oranges that i picked up from the Marrickville organic markets in Sydney a couple of weekends back – they’ve added a beautiful deep, vibrant colour to the tops and a zesty, bitter orange kick to the batter. You can use regular oranges though, or grapefruit, if blood oranges aren’t in season where you are. They will still be out of this world.


They are super easy, virtually just a matter of mixing the dry ingredients together, then the wet and then mixing the two together. Just obey the cardinal rule of muffin/cake making – don’t overmix – and you will be a-okay (over-mixing the batter toughens up the gluten to create a tough / dense / flat / sad muffin). 


I can imagine these would be amazing with pistachios as well if you happen to have any around. But almonds really do play nicely with the blood oranges and clove. If you have a vanilla bean within your grasp, use it. It added so much to these little muffins, it’s well worth it.


Happy Spring guys (and Happy Fall to the other side of the world!).





Blood Orange, Clove + Almond Muffins




Yield 12 large muffins

vegan, dairy free, egg-free


Fluffy almond muffins topped with vibrant blood oranges and spiced with a pinch of clove for a little extra something. Make these for your next brunch table and be happy. 


I like to leave the rind on the orange slices because i think they look beautiful, if you'd rather not worry about eating around them or eating bitter orange rind then simply cut the rind off the orange before cutting it into slices.



  • 1 c all-purpose / white wheat flour
  • 1 c light spelt flour (or sub all-purpose)
  • 1/2 c packed almond meal / flour
  • 3/4 c raw granulated sugar
  • 1/2 c sliced almonds
  • 1/4 tsp. ground cloves
  • 1/2 tsp. fine sea salt
  • 3 tsp. baking powder
  • 1 tsp. baking soda


  • 2 tbsp. ground flaxseed (preferably golden flax)
  • 6 tbsp. almond milk or water
  • 1 1/2 c almond milk, room temp
  • 1 tbsp. apple cider vinegar
  • 3/4 c coconut oil, melted & cooled
  • 1/2 c unsweetened coconut yoghurt (i like coyo), room temp
  • zest of 1 large or 2 small unwaxed blood oranges
  • 1/4 c blood orange juice (1 — 2 oranges)
  • seeds of 1 vanilla bean, or 1 tsp vanilla bean paste / 1 tbsp vanilla extract


  • 2 unwaxed blood oranges, washed, very thinly sliced & seeds removed
  • raw granulated sugar to sprinkle the tops


  1. Preheat the oven to 200 degrees celsius / 400 fahrenheit with a rack positioned in the middle of the oven.
  2. Whisk the dry ingredients together in a large bowl until well incorporated.
  3. In a small bowl, whisk together the ground flaxseed & the 6 Tbsp of milk or water until combined. Set aside & allow to thicken.
  4. In a measuring jug, mix together the 1 1/2 cups almond milk & the apple cider vinegar. Set aside for 5 — 10 minutes to thicken slightly & activate (resulting in 'buttermilk').
  5. In a medium mixing bowl, whisk together the flax mixture, melted coconut oil & coconut yoghurt. Slowly whisk in the almond 'buttermilk', followed by the rest of the wet ingredients.
  6. Pour the wet ingredients over the flour mixture and gently fold until just combined. A few floury patches are ok, just don't overmix the batter or you will end up with tough & flat muffins.
  7. Spoon the muffin mixture into lined muffin tins, filling to about 3/4 full. Top each muffin with a thin slice of blood orange & scatter with a little sugar so that the orange caramelises a little in the oven.
  8. Bake in the preheated oven for about 25 — 30 minutes (less if you are making smaller muffins), until golden brown on the edges & a skewer inserted into the middle comes out clean.
  9. Allow to cool for 10 minutes in the muffin tin & then remove the muffins & allow them to cool on a wire rack.

Courses Breakfast, Afternoon Tea


Follow my blog with Bloglovin

You Might Also Like...

No Comments

Leave a Reply