Zesty Orange Muffins
Moist and Refreshing Homemade Orange Muffins
A burst of sunshine in every bite! Today, we’re sharing a recipe for incredibly moist orange muffins, packed with vibrant citrus flavor. We’re using both fresh orange zest and juice to create a cake that truly sings with orange goodness. As you bite into them, the little bits of zest add a delightful texture and an intense, refreshing flavor that complements the tender crumb perfectly. These muffins are wonderfully moist and offer a beautiful balance of sweetness and tang. We’ll guide you through each step to ensure baking success, even for beginners!
Muffin Batter Ingredients
- 120g softened butter
- 110g unrefined brown sugar
- 2 room temperature eggs
- 150g all-purpose flour
- 1 teaspoon baking powder
- 1g salt
- 40cc milk
- Zest of 1 fresh orange
- 40cc fresh orange juice
Cooking Instructions
Step 1
First, let’s prepare the oranges. Wash the oranges thoroughly by soaking them in lightly salted water for about an hour. Then, scrub the peels vigorously with coarse salt, rinse multiple times with clean water, and pat them completely dry with paper towels. Use a zester or a fine grater to carefully remove only the bright orange outer peel, creating your orange zest. Be careful to avoid the white pith, as it can be bitter. Once zested, cut the orange in half and squeeze out 40cc of fresh juice.
Step 2
Now, let’s start on the muffin batter. In a mixing bowl, place the softened butter and cream it until smooth and light using a whisk or electric mixer. Add the unrefined brown sugar and salt. Continue to whip until the mixture is pale and fluffy, and most of the sugar granules have dissolved – you should hear less of a ‘crunch’. This creaming step is crucial for a tender muffin texture.
Step 3
Next, add the room temperature eggs, one at a time. Beat well after each addition until fully incorporated. It’s best to add them in 2-3 stages to prevent the mixture from separating. Ensure each egg is thoroughly mixed in before adding the next.
Step 4
Once the egg mixture is smoothly combined with the butter and sugar, stir in the prepared fresh orange zest. Mix gently until the zest is evenly distributed throughout the batter, releasing its wonderful aroma.
Step 5
In a separate bowl, sift together the all-purpose flour and baking powder. Add these dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the flour into the batter using a cutting motion. Mix until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough muffins. Stop mixing as soon as the flour is incorporated.
Step 6
When the flour is almost fully incorporated, pour in the fresh orange juice and milk. Continue to gently fold with the spatula until the batter is smooth and uniform. The batter will be slightly thinner at this stage, which is perfectly normal.
Step 7
Spoon the completed muffin batter into a piping bag for easy and even filling. If you don’t have a piping bag, a spoon will work just fine.
Step 8
Prepare your muffin tin by lining it with paper liners or by greasing and lightly flouring the cups. Fill each muffin cup about 80% full with the batter. Avoid overfilling, as the muffins will rise during baking. Place the filled muffin tin into a preheated oven at 170°C (340°F) and bake for approximately 25 minutes. To check for doneness, insert a toothpick or skewer into the center of a muffin; it should come out clean with no wet batter attached. Let them cool slightly in the tin before transferring to a wire rack to cool completely. Enjoy your delicious homemade orange muffins!
