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.

_________________________________________________________________________

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.

 

 

 

 

 

 

 

_________________________________________________________________________

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.

_________________________________________________________________________

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.

 

 

 

 

 

_________________________________________________________________________

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.

_________________________________________________________________________

Enjoy!
Enjoy!

IMG_5395

 

 

 

 

 

_________________________________________________________________________

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).

Chocolate Chocolate-Chip Muffins

Chocolate Chocolate-Chip Muffins
Chocolate Chocolate-Chip Muffins
chocolate chips, flour, cocoa powder
chocolate chips, flour, cocoa powder
dry ingredients combined
dry ingredients combined
almond milk, vegetable oil and eggs
almond milk, vegetable oil and eggs
wet ingredients combined
wet ingredients combined
muffin batter ready for the oven
muffin batter ready for the oven
What's almost as good as the muffins?  Licking the spoon, of course!
What’s almost as good as the muffins? Licking the spatula, of course!

Chocolate Chocolate-Chip Muffins

If you haven’t guessed by now, I have a sweet tooth, also known as “Dessert Disease!”

Put chocolate and chocolate chips in a muffin and I call it healthier than cake (you know I love chocolate cake!).  In any case, what I love about this recipe is that there are only 10 ingredients and they are all identifiable.  When I look up the multitude of ingredients and preservatives on the labels of baked goods at the grocery store, I get hives!  That’s not to say I never buy store-bought baked goods (ahem…my tween loves her mini muffins), but IF I have the time and I’m not doing a million other things, you’ll find me mixing, pouring, baking and, of course, licking the spatula!

Happy baking, hon!

source:  Nigella Lawson on FoodNetwork.com

Ingredients:

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons cocoa powder

3/4 cup superfine sugar (I used my regular sugar)

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk (I used almond milk instead)

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 400 degrees F.  Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Combine the liquid ingredients into another bowl.  Mix the dry and wet ingredients together. Note from original recipe says “lumpy batter makes the best muffins.”  Spoon batter into prepared muffin tins.  Sprinkle the remaining 1/4 cup chocolate chips on top and bake for 20 minutes or until muffins are dark, risen and springy.

Yield:  12 muffins

Whole Wheat Apple Muffins

Apple muffins featured in one my wheel thrown ceramic bowls.

I’m mad for muffins so I had to try this recipe.  Check out this and other yummy recipes, along with mouth watering photos on the blog, the goodie plate. Happy baking, hon!

Whole Wheat Apple Muffins

1 cup whole wheat flour

1 cup flour all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 tsp salt

1 Tablespoon cinnamon

1/2 cup vegetable oil

1 cup plain yogurt (I used 1/2 cup vanilla yogurt and 1/2 cup cream cheese since that’s what I had in the house)

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 large egg

2 apples, peeled, cored and chopped into small pieces (I used a food processor.)

Preheat oven to 350 degrees F.  In a medium sized bowl, combine whole wheat and white flours.  Add baking soda, baking powder, salt and cinnamon.  Mix by hand.  In a separate, large bowl, combine vegetable oil and sugars.  Mix with a hand mixer.  Add egg and blend.  Add yogurt and blend.  Add dry mixture to wet mixture.  Mix (either by hand or with hand mixer) just until flour gets incorporated.  Do not over mix.  Grease muffin tin or line tin with baking cups.  Add chopped apples to batter and stir by hand. Spoon batter into muffin tin.  Sprinkle brown sugar on top of each “muffin.”

Bake at 350 degrees F for 10 minutes.  Then turn heat down to 300 degrees F and bake for approximately 15 more minutes. Check the center with a toothpick and take out of oven when it comes out clean.

Yield:  12 regular sized muffins.