Citrusy and Sweet Orange Muffins

Citrus Muffins

Citrus Muffins

I recently baked Orange Muffins using my new Orange Cake Recipe. They tasted good, but I wanted to increase the citrus flavor and add some sweetness. I figured a bit of lemon and a touch of chocolate would do the trick.

Here’s the Orange Cake Recipe with a few additions. The Citrusy and Sweet Orange Muffins are in the oven now. Can you smell them?

Happy baking, hon!

1. Beat butter and granulated sugar until fluffy. Beat in eggs.

1. Beat butter and granulated sugar until fluffy. Beat in eggs.

2. Peel, cut into chunks and seed oranges.

2. Peel, cut into chunks and seed oranges.

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3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.

3. After whirling oranges in food processor, add them to butter/sugar batter and beat until blended.

Add 2 Tablespoons of orange juice, 1 teaspoon of lemon juice, and 1/2 teaspoon of lemon extract.

4. Add 2 Tablespoons of orange juice, 1 teaspoon of lemon juice, and 1/2 teaspoon of lemon extract.

 

 

 

 

 

 

 

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4. Add flour, salt, baking soda and baking powder to bowl and beat until smooth.

5. Add flour, salt, baking soda and baking powder to bowl.

6. Beat batter until smooth.

6. Beat batter until smooth.

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7. Drizzle a bit of chocolate syrup into center of muffin cups.

7. Drizzle a bit of chocolate syrup into center of muffin cups.

8. Spread chocolate syrup into a star shape with a toothpick. Add more batter on top of chocolate before baking.

8. Spread chocolate syrup into a star shape with a toothpick. Add more batter on top of chocolate before baking.

 

 

 

 

 

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9. After baking, let muffins cool slightly before glazing.

9. After baking, let muffins cool slightly before glazing.

10. Drizzle glaze over inverted, slightly cooled cake. Let glazed cake set before serving.

10. Drizzle glaze over muffins and let set.

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Enjoy!

Enjoy!

IMG_5395

 

 

 

 

 

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Citrusy and Sweet Orange Muffins

Ingredients:

1 cup butter, softened (or margarine to make the muffins non-dairy)

1 1/4 cups granulated sugar

3 large eggs

2 oranges (about 1 lb total), ends trimmed, then cut into chunks and seeded

1 Tablespoon lemon juice

1 teaspoon orange juice

1/2 teaspoon lemon extract

Chocolate syrup to drizzle

2 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups powdered sugar (confectioner’s sugar)

2 Tablespoons plus 1 teaspoon lemon juice

non-stick cooking-oil spray

Directions:

1.  Preheat oven to 325 degrees F.  Line muffin tray with baking cups or coat tray with non-stick cooking spray.

2.  In a large bowl, use a mixer on medium speed to beat butter and granulated sugar until fluffy.  Beat in eggs.

3.  Whirl orange chunks in a food processor until mostly smooth but not pureed.

4.  Add 1 1/2 cups orange mixture to butter/ sugar batter and beat until blended.

5.  Add lemon juice, lemon extract and 1 teaspoon orange juice.

6.  Add flour, salt, baking soda, and baking powder to batter and beat until smooth.

7.  Fill muffin cups half-way with batter.  Drizzle a dot of chocolate syrup in the middle of batter. Using a toothpick, spread chocolate in a star shape. Add batter on top of each half-way filled muffin cup.

8.  Bake approximately 25-30 minutes until a toothpick inserted in the center comes out with only a few crumbs clinging to it.  Cool pan on a cooling rack.  (I used the extra batter to make a small loaf. That took approx. 40 mins to bake.)

9.  In a small bowl, whisk together powdered (confectioner’s) sugar, 2 Tbls orange juice and 1 tsp lemon juice.  Drizzle over muffins and let glaze set.

Yield:  Depends on if you want all muffins or a muffin/ loaf combo. With the measurements above, I made 12 muffins and 1 small loaf, in a 7″ length x 2.5″ width x 1.8″ high oven-safe paper bakeware “baking pan.” (brand: Welcome Home, purchased at: Homegoods).

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