These orange muffins are the best ones to munch on along with your evening tea or coffee. It is so soft and spongy and not too sweet. I would love to use the word ‘harmonious’ when it comes to its taste because the smell and taste of orange in these muffins aren’t overpowering, it gives the muffins a perfect balance of frutiness and acidity. You feel the sweet orange smell and when you bite into it, its just so soft with the mild oranginess brushing your palate to make you realise its existence. This is one of the best tasting muffins I’ve ever had and it is really worth a try. I’m a big fan of the types of dessert that doesn’t give you a sugar rush and this is definitely one among that. The first bite of it made me smile and I really hope it does make you smile too.
I will be posting a detailed tutorial of this recipe on my Instagram page tomorrow. You can find a link to my Instagram page if you scroll all the way down. Try out this recipe and let me know if you like in it the comments below.
Yields: 12 standard sized muffins
Prep Time: 15 mins
Bake Time: 20 mins
- Flour, sifted: 250 g or 1 3/4 cups
- Granulated Sugar: 150 g or 3/4 cup
- Orange Zest: 1 tbsp
- Baking Powder: 2 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 nos
- Unsalted Butter: 75 g (melted)
- Milk: 1/4 cup
- Yogurt: 1/4 cup
- Orange Juice, freshly squeezed and strained: 1/2 cup
- Vanilla Extract: 1/2 tsp
For Orange Drizzle Topping (optional):
- Powdered Sugar: 1/2 cup
- Orange Juice: 1 tbsp
- Preheat the oven at 190 degree C. Line a muffin tray with cupcake liner.
- In a large bowl, toss in the dry ingredients i.e., sugar, orange zest, flour, baking powder and salt and mix to combine.
- In another medium bowl, add in all the wet ingredients i.e., whisked eggs, melted butter, yogurt, milk, vanilla extract and orange juice and whisk to combine.
- Make a well in the dry ingredients bowl and pour in the wet ingredients and stir using a wooden spoon or spatula until combined. Make sure you do not over mix it. Just fold in the batter using the spatula.
- Fill the lined muffin tray with 2/3rd of the batter and bake at 190 degree C for 20 minutes on a low rack. Allow the muffins to cool down for 10 mins, take it out of the baking tray and transfer it to a wire rack to cool completely.
- For the orange drizzle topping, add a tbsp of orange juice to 1/2 cup of powdered sugar and give a good stir. Pour the glaze over the muffins using a teaspoon only after the muffins have completely cooled down.