California Orange Muffins Recipes

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.

ORANGE RAISIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CALIFORNIA FIG-ORANGE MUFFINS

Steps:

• In large bowl stir together flour, baking soda and salt. In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy. Place figs and orange zest in food processor fitted with metal blade. Process until mixture forms a paste. Blend fig paste into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened. Divide batter among 12 large greased muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.

CALIFORNIA FIG AND CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375°Line muffin pan with baking cups. In large bowl, combine flour, sugar, baking powder and salt; make well in center. In separate bowl, combine milk, oil, eggs and orange zest; add to flour mixture all at once. Stir just until combined. Gently fold in figs and cranberries. Spoon batter evenly into muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan 5 minutes. Remove from pan and cool on cooling grid. Serve warm or at room temperature.

CALIFORNIA ORANGE MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, zest and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture. , In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

ORANGE OATMEAL RAISIN MUFFINS

Steps:

• In a small bowl, mix oatmeal, boiling water, orange juice, and let sit 15 minutes.
• In a large bowl, cream butter and sugars.
• Beat in eggs and vanilla.
• Stir in raisins
• Stir in the oatmeal mixture, mixing well.
• In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir well.
• Add dry ingredients to the wet ingredients, and fold togeter until everything is just moist.
• Spoon into muffin tin, filling 3/4 full.
• Bake at 350ºF for 20 minutes or until knife/toothpick comes out clean

BANANA ORANGE HONEY MUFFINS

Steps:

• Preheat oven to 350. Prepare muffin tins with liners or coat with cooking spray.
• In a large bowl beat together bananas, oil, honey, orange zest and orange juice.
• In a second medium sized bowl sift together your flour, baking soda, baking powder and a pinch of salt. Add chocolate chips and toss lightly.
• Pour dry ingredients into wet and stir until just combined. Spoon into muffin cups about 3/4 of the way full.
• Bake for about 15-20 minutes or until toothpick comes out clean. Cool on racks and keep in container with a lid.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375°F. Spray mini muffin pans with nonstick spray.

BANANA ORANGE MUFFINS

Steps:

• Preheat oven to to 375°F (190°C).In a bowl, mix flour, brown sugar, baking powder and salt.In another bowl, mix the rest of the ingredients.Make a well in the centre of the dry ingredients and pour in the liquid ingredients all at once.Lightly mix with a spatula, just enough to moisten the dry ingredients.Fill non-stick muffin tins to 2/3.Bake 25-30 minutes.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400°F. Lightly butter 12 muffin moulds.
• In a large bowl, sift the flour and baking powder. Add the oats, brown sugar, nutmeg, dried cranberries, chia seeds, and orange zest. Stir.
• In a separate bowl, stir together the Joyya Ultrafiltered milk, orange juice, and egg.
• Pour the wet ingredients over the dry ingredients. Stir just to combine.
• Fill 12 muffin moulds (will make large muffins).
• If desired, sprinkle oats on top of muffins.
• Bake in the oven approximately 20 minutes, or until toothpick inserted in centre comes out clean. Let rest 5 minutes. Remove from moulds and let cool on rack.