Fresh Orange Muffins

Happy new week! We’re starting off on a bright, citrusy note because winter oranges are making their yearly debut and you must, must, must use them for a batch of these muffins. This used to be a much older post, but it needed a freshening up and I’m even more pleased with the recipe now!

Soft citrusy muffins with fresh orange juice and pulpEons ago, this Genius Kitchen recipe had caught my eye and it never let me down. Packed with fresh orange pulp and juice, the muffins are bursting with orange flavour and really need nothing else. They are soft, buttery with slightly crispy tops and absolutely perfect!

Soft citrusy muffins with fresh orange juice and pulp

Like any good muffin batter, this one comes together quickly and you really don’t want to skimp and use packaged juice here, because the freshness makes aaaallll the difference and the pulp takes a minute to blitz in a blender. You can even put the peel in, but I find that with the bright Valencia oranges, the peel is slightly more bitter than Indian oranges, so I’d avoid it those are the ones you’re using.

Soft citrusy muffins with fresh orange juice and pulp

Soft citrusy muffins with fresh orange juice and pulp

They stay moist at room temperature for a few days and even freeze well, which means muffins all day every day! I prefer these after they’ve cooled down, not warm from the oven. The orange shines through best after a bit of resting time.

Soft citrusy muffins with fresh orange juice and pulp

They are basic but so delicious and amazing with a cup of tea or coffee. Perfectly citrusy and bright and if you live somewhere cold, these are a nice pop of sunshine in the winter! Let me know how you like them 🙂

Please read the recipe notes before beginning.

Fresh Orange Muffins

Soft citrusy muffins with fresh orange juice and pulp
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 12 muffins

Ingredients
  

  • 1 and 3/4 cups all-purpose flour (210 gms)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 1 whole orange
  • 1/2 cup fresh orange juice (125 ml)
  • 1/2 cup butter, at room temp (115 gms)
  • 3/4 cup caster sugar (140 gms)
  • 1 egg at room temp (I have not tried substitutes)

Instructions

  • Sift the flour, baking powder, baking soda and salt together in a large bowl. Set aside.
  • Slice the orange into quarters and remove the seeds, as well as the peel if using Valencia oranges (see notes). Place in a blender along with the fresh orange juice and blitz into a fine puree.
  • Now preheat the oven to 180 C and line 12 muffins moulds with liners or grease them.
  • In a mixing bowl, beat the butter and sugar until pale and fluffy, then add the egg. Beat to combine.
  • Add 1/4 of the flour mixture (to stabilise the batter), then add the pureed orange. Fold slowly to combine and though the acid in the orange will likely cause the mixture to split, it will be ok at the end!
  • Add the remaining flour mixture gradually, then run the hand mixer through it to make a smooth batter.
  • Divide equally among the muffin moulds and bake for 20 to 25 minutes until browned on top and a toothpick poked in the center of the muffins comes out clean. For even browning, rotate the tray halfway through baking.
  • Allow the muffins to cool in the moulds for 10 minutes, then place on a wire rack to cool completely. Store in an airtight tin for 2 to 3 days at room temperature, then transfer to the fridge for a week or the freezer for about a month. Happy baking!

Notes

*If using an Indian orange, you can keep the peel on with the pulp if you don't mind a slight bitterness. For Valencia oranges, I find the peel and pith extra bitter, so I prefer to remove it. The muffins are delicious either way!
*You can add 1/2 tsp vanilla extract if you like but I didn't find it necessary. It might also reduce the orange flavour a bit.
*Original recipe from Genius Kitchen 

Soft citrusy muffins with fresh orange juice and pulp

7 Comments

  1. Madhura

    Hey can I use whole wheat flour instead of all purpose flour here. Or if you can suggest any other flour instead

    • the desserted girl

      I haven’t tried any other flours here, maybe you can start with swapping half the amount with wholewheat and see how it goes. Typically it will create a slightly denser end result so I wouldn’t recommend substituting it entirely.

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  5. Hi
    I’ve been following You for a while and have tried your recipes. They cone out amazing.
    I do have a request, could you please give the measurements in Grams too as cup sizes differ and sometimes they off the recipe

    • the desserted girl

      Hi Anu, thanks so much for your kind words! I get where you’re coming from, I do plan to start giving both but since a lot of people don’t have kitchen scales, standard US cup measures were actually more popular initially. I use https://www.kingarthurbaking.com/learn/ingredient-weight-chart as a guide when I need it, I hope that helps. When measuring flour in a cup, very lightly add it to the cup, without shaking or tapping it, that way you get the correct amount.

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