ORANGE MUFFINS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
- In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
- Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
- To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.
ORANGE MUFFINS
This easy recipe for Orange Muffins is perfect if you love the bright and tangy flavor of fresh orange juice and zest. It's also super simple to bake.
Provided by Diana
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F/180°C, and line a muffin pan with muffin liners. Set aside.
- In a large bowl, beat the eggs with a whisk then add the oil, yogurt, orange juice and zest, and vanilla extract (and orange extract if using). Whisk to combine.
- Add flour, sugar, baking powder, and salt. And whisk until just combined.
- Divide the batter between 12 muffins cups, I use a cookie scoop. And bake for 20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely.
- To make the glaze, mix the powdered sugar and orange juice. Adjust the consistency to your liking by adding more orange juice. Drizzle over the cooled muffins, and garnish with orange zest.
Nutrition Facts : ServingSize 1 muffin with glaze, Calories 178 kcal, Carbohydrate 38 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 32 mg, Sodium 116 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g
ORANGE CREAM MUFFINS
Make and share this Orange Cream Muffins recipe from Food.com.
Provided by KOTAKE
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Mix milk, orange juice, sour cream, eggs and melted butter together. In a separate bowl mix together flour, sugar, bowing powder and salt. Then add to wet ingredients. Fold in orange zest. Place batter in greased or lined muffin pan. Bake in oven at 350 degrees for 15-20 min or until a toothpick inserted in the center comes out clean.
- To make the glaze, combine orange juice, confectioners sugar, whipping cream, honey, almond extract and orange zest in a small bowl. Whisk together until smooth. Drizzle the glaze over the muffins while they are still warm.
Nutrition Facts : Calories 276.8, Fat 13.8, SaturatedFat 8.4, Cholesterol 55.3, Sodium 199.3, Carbohydrate 36.1, Fiber 0.8, Sugar 20.9, Protein 3
ORANGE MUFFINS
Steps:
- Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.
ORANGE CREAM CHEESE MUFFINS
Make and share this Orange Cream Cheese Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Grease muffin cups or line with paper baking cups; set aside.
- Mix the first six ingredients together until just moistened.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Drop a dollop of the orange marmalade into the center of the muffins.
- Bake for 20 minutes or until done.
- Cool on rack for five minutes; serve while still warm.
- I have substituted ricotta cheese for the cream cheese with good result.
Nutrition Facts : Calories 293.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 47.4, Sodium 435.5, Carbohydrate 35.4, Fiber 1.3, Sugar 15.1, Protein 5.4
ORANGE-MARMALADE MUFFINS
These delicious muffins came out of my Classic Holiday Cooking book and are as easy as they are good. I like to serve these on Christmas morning with my Kids Favorite Breakfast Casserole.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease muffin cups or line with paper bake cups.
- Stir together flour, sugar, and baking powder.
- Make a well in the center.
- Combine eggs, sour cream, marmalade, butter, and vanilla.
- Add sour cream mixture all at once to flour mixture.
- Stir till moistened.
- Fill the muffin cups 2/3 full.
- Bake in a 400°F oven 20 to 25 minutes.
ORANGE SOUR CREAM MUFFINS
Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. -Nellie Gobeli, Ava, Missouri From Taste of Home's Holiday & Celebrations Cookbook 2002
Provided by The Daycare Lady
Categories Quick Breads
Time 35m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
- Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts : Calories 227.6, Fat 11.6, SaturatedFat 5.3, Cholesterol 37.1, Sodium 153.1, Carbohydrate 29.3, Fiber 0.8, Sugar 18.5, Protein 2.8
ORANGE CREAM CHEESE MUFFINS
I love this recipe because it uses an entire half orange, peel and all, and tastes like a cross between a cheesecake and a pound cake! This recipe is adapted from "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter. For an optional Orange Glaze: Combine 1 cup powdered sugar, 5 tablespoons fresh orange juice, and 1 ½ tsp light corn syrup. Whisk until smooth and pour over muffins. The recipe makes 14 medium muffins, or 12 slightly larger ones.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat to 375°F Line fourteen muffin cups with paper or foil cupcake liners (you can make 12 muffins).
- Fit a food processor with the steel blade. With the machine on, drop the orange pieces through the feeder tube. Process until finely chopped, then measure 1/4 cup pulp and return it to the processor bowl. (Discard any remaining orange.) Add the cream cheese and process in three 10-second intervals, scraping down the side of the bowl after each process. The mixture should retain some orange texture.
- In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside.
- Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about1 minute. Stop the machine, add the cream cheese/orange mixture, then mix on medium speed for 1 minute. Add the sugar in a steady stream, then blend in the eggs, the yolk, and the vanilla.
- Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
- Spoon about 1/4 cup of the batter into each muffin cup. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. (To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back.) Remove from the oven and place on a rack to cool.
ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!
Provided by Brooke the Cook in
Categories Quick Breads
Time 33m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 and prepare muffin tins.
- Prepare Struesel - combine all ingredients. Set aside.
- For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
- In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
- Pour mixture into well of flour mixture.
- Stir with a wooden spoon until just combined - will be lumpy.
- Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
- Bake for 18-20 minutes until golden brown.
- Remove to wire racks to cool immediately.
- These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).
Nutrition Facts : Calories 145.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 25.1, Sodium 142.4, Carbohydrate 22.5, Fiber 0.5, Sugar 10.6, Protein 2.3
CRANBERRY-ORANGE SOUR CREAM MUFFINS
Make and share this Cranberry-Orange Sour Cream Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat together sugar and egg.
- Add milk, sour cream and oil.
- In another bowl, combine flour, baking powder, baking soda and salt.
- Add to wet ingredients just until blended then fold in cranberries and orange zest.
- Pour batter into greased or paper-lined muffin cups.
- Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
- Remove muffins from cups to a wire rack.
- Let cool before frosting.
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