Mini Citrus Almond Cakes with Grapes

A white dessert plate with a golden brown muffin studded with purple grapes sitting on a red and white liner in the middle of it with a muffin tins filled with more muffins behind it on a blue background.

Tender mini citrus almond cakes are made with almond milk and flavoring with a burst of citrus from orange zest and orange juice then are studded with hearty Winter Crunch Grapes.

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Prep Time: 15

Cook Time: 27

Total Time: 42

Servings: muffins

Calories: 169kcal

Author: Hezzi-D

Ingredients

1/2 c. 1 stick butter, softened
1/2 c. sugar
1/4 c. brown sugar
2 eggs
zest of one orange
1 teaspoon vanilla extract
1 teaspoon almond extract
2 c. flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 c. almond milk
1 Tablespoon orange juice
2 ½ cups Winter Crunch® grapes washed dried and quartered
clear sanding sugar optional

Instructions

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large bowl cream the butter, sugar, and brown sugar.
Add in the eggs and mix well.
Stir in the orange zest, vanilla, and almond. Set aside.
In a medium bowl combine the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Add the almond milk and orange juice and stir until combined.
Fold in the grapes.
FIll each muffin cup with the cake batter. Sprinkle the tops with clear sanding sugar if desired.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Before removing from oven, broil the tops for 1-2 minutes to get a nice golden brown top.
Remove from oven and cool for at least 20 minutes before serving.

Notes

Recipe adapted from Melissa's Produce

Nutrition