Best 4 Whole Orange Muffins Recipes
Indulge in the tantalizing aroma of freshly baked muffins infused with the vibrant flavors of oranges. These wholesome treats are not just ordinary muffins; they're an orchestra of citrusy delight. Each bite takes you on a journey through a grove of sun-kissed oranges, leaving your taste buds invigorated and your spirit uplifted. Our collection of whole orange muffin recipes offers a symphony of flavors and textures to satisfy every palate. From classic muffins bursting with zesty orange chunks to decadent muffins swirled with tangy orange marmalade, our recipes cater to every orange enthusiast. Prepare to embark on a culinary adventure where each muffin is a celebration of the humble orange, transformed into a delectable masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT CRANBERRY ORANGE MUFFINS
Yummy, light muffins. I usually make these muffins when we are having a "special" breakfast, for holidays or birthdays. The adults and kids both love these muffins. It has no sugar and uses whole wheat pastry flour. Note, you must use whole wheat pastry flour or the muffins are too grainy and dense. You can also use egg substitute.
Provided by Simply Chris
Categories Quick Breads
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine dry ingredients.
- Melt the butter.
- Whisk the eggs and orange juice into the melted butter.
- Add the liquid to the dry ingredients mixing until just moistened.
- Fold in the cranberries and oranges being careful not to mash the oranges.
- Spoon the batter into a muffin tin that has been coated with cooking spray.
- Bake for 15- 20 minutes, or until firm and golden brown.
WHOLE WHEAT GINGER-ORANGE MUFFINS
Both ground ginger and crystalized ginger give these muffins a double shot of ginger and orange juice as well as orange peel add to the wonderful taste.They smell wonderful as they're baking too! From "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
- Whisk butter,sour cream.orange juice and eggs in medium bowl.
- Make well in center of dry ingredients;add butter mixture to well, stir until.
- just blended (batter will be lumpy).
- Spoon batter into prepared cups,filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
- Cool 5 minutes, turn out of pan.
- Serve warm or at room temperature.
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.
Provided by Julia Moskin
Categories breakfast, brunch, quick breads
Time 2h
Yield 18 to 24 muffins
Number Of Ingredients 22
Steps:
- Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
- Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
- Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
- Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
- Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
- Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
- Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
- Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 19 grams, TransFat 0 grams
WHOLE WHEAT CRANBERRY-ORANGE MUFFINS
Steps:
- Put ingredients into bowl and mix. Separate and put into muffin makers Put in oven for 15 minutes
Tips:
- Ensure Fresh Oranges: Use fresh, ripe oranges for optimal flavor and juiciness in your muffins.
- Proper Zesting: To obtain the most flavorful zest, grate the oranges before juicing them.
- Creaming Method: Cream together the butter and sugar until light and fluffy for a better muffin texture.
- Gradual Addition: Add the eggs one at a time, beating well after each addition, to prevent curdling.
- Balanced Dry Ingredients: Mix the dry ingredients (flour, baking powder, baking soda, and salt) in a separate bowl before incorporating them into the wet ingredients to ensure even distribution.
- Orange Juice and Zest: Gradually add the orange juice and zest to the batter, mixing until just combined. Overmixing can result in dense muffins.
- Muffin Filling Options: For added flavor and texture, consider incorporating chopped nuts, dried fruits, or chocolate chips into the batter.
- Proper Baking: Preheat the oven to the specified temperature before baking the muffins. Bake until a toothpick inserted into the center comes out clean.
Conclusion:
These delightful Whole Orange Muffins offer a tantalizing blend of citrus flavors and moist, tender texture. By following the tips and recipe instructions, you'll create a batch of muffins that are perfect for breakfast, brunch, or as a sweet snack. The vibrant orange flavor shines through in every bite, making these muffins a refreshing and flavorful treat. Experiment with different citrus fruits, such as grapefruit or tangerines, for a unique twist. Enjoy the zesty goodness of these Whole Orange Muffins, a delightful addition to your baking repertoire.
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