Make the muffins:Line a 12 cup muffin pan with paper liners and preheat your oven to 400°.

In a medium sized bowl, combine the almond flour, gluten free or all purpose flour, baking powder, baking soda, and salt. Give the ingredients a stir with a whisk to combine. Set aside.

In a small bowl, combine the yogurt, sugar, egg, orange juice, orange zest, and vanilla, and whisk to combine. Next, slowly whisk the melted butter into the wet ingredients, until fully incorporated. 

Pour the wet ingredients over the dry ingredients and stir until everything is well mixed and no streaks of flour remain. If using all purpose flour, mix until the batter is just combined. Do not overmix.

Divide the batter into the 12 lined muffin cups. 

Bake at 400° for 17-19 minutes until the muffins are puffed, browned, and a toothpick inserted comes out clean. Allow the muffins to cool in the pan while you prepare the orange almond topping.

Make the Orange Glaze and Almond Topping:Toast the almond slices by pouring them into a dry saute pan. Heat the nuts over medium heat, stirring constantly with a rubber spatula to prevent burning. Continue tossing and stirring the almonds until they've browned lightly and smell toasty, about 4-7 minutes (timing depends on the type of cooktop you have). Remove the almonds from the heat and set them aside.

In a small bowl, combine the powdered sugar, pinch of salt, 1 teaspoon of orange zest, and 2 tablespoons of orange juice. Give the mixture a stir and add more orange juice if needed. The glaze should be slightly thick but will still easily run off a spoon.

Once the muffins are cooled, you can leave them in the muffin pan or transfer them to a cooling rack over a sheet of parchment paper.

Drizzle the top of each muffin with the glaze--we're looking for a few stripes of drizzle, not coating the entire top.

While the glaze is still wet, sprinkle on the toasted almonds. Serve and enjoy!