Blood Orange Muffins Recipes

BLOOD ORANGE & POPPY DRIZZLE MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
• Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork - the mixture should be lumpy, so don't overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
• While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
• Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.

ORANGE MUFFINS

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.

BLOOD ORANGE AND PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

BLOOD ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, sugar, baking soda, and salt in a bowl and set aside.
• Mix the orange juice, egg, oil, and honey in a separate bowl.
• Mix the dry ingredients into the orange juice mixture.
• Pour the batter into greased muffin trays and bake for about 20 minutes.

BLOOD ORANGE CHOCOLATE MUFFINS WITH BLOOD ORANGE GLAZE

Steps:

• Pre-heat oven to 375°F. Grease & flour muffin pan or line with baking cups.
• In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed.
• In a large bowl, combine oil or melted butter, blood orange zest, blood orange juice, vanilla extract and eggs. Mix until well combined. Fold in the dry mixture until just combined (important- do not overmix). Fold in the chocolate chips/chunks (for prettier muffins - reserve a handful of chocolate chips/chunks to place on top after filling the muffin cups). Divide between the muffin pan cups (a large cookie scoop works great for this step).(For bigger muffins, only fill 9-10 muffin pan cups, mounding the batter higher.)
• Bake for 20-25 minutes, or until lightly brown. Test with a toothpick to check center doneness (should come out clean unless it hits chocolate.) Allow to cool slightly.
• Make the glaze: Whisk together the blood orange juice and powdered sugar until smooth (for a thicker glaze use 1 Tablespoon blood orange juice - for a thinner but more blood orange flavor, use 2 Tablespoons of juice. You can also add fresh blood orange zest to the glaze to increase the blood orange flavor).
• Glaze the muffins. The cooler the muffins and longer the glaze sits, the firmer it becomes.

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.