Easy Orange Muffins Recipe (video)
These delicious and easy orange muffins recipe are amazing perfect as a snack or as a dessert. The taste of it is so much a like with a mini orange cake or a mix between cupcakes and muffins.
My family adore anytype of orange cakes like cupcakes and muffins spacilly with fresh orange flavour, i just love the lovely taste of it melting in my mouth with a cup of tea. I once asked by a fan about if she can substitute the fresh orange juice with the pasteurized orange juice? yes you can make this recipe with pasteurized orange juice, but i prefer the taste of fresh orange juice with the orange zest flavour.
Can i add fruits to these orange muffins recipe?
Yes, add any type of chopped fruits or a normal sized fruits like red or blue cranberries, raspberries or even dried raisins. Also you can add chocolate chipps to this muffin recipe.
Notes
- Preheat oven at 220C/ 420F , the baking of these degrees should be for just 5 minutes then reduce heat to 180C/ 356F. This step will double your muffins in size and make it more fluffy than cupcakes.
- Add the sugar amount you like, i sometimes add 3/4 cup for extra sweeten.
- Before squeezing your orange, peel of the orange zest; take only the orange colours peel because the white one will gives a batterness to your batter.
- All the ingredients must be at room temperature, the liquid, eggs and butter, so you have a smooth batter at the end.
- Always bake any type of muffins or cupcake into a preheated oven, if you place the muffin into a cold oven it will take longer and may effect your muffin quality.
- Use any muffin liners, silicone, parchment paper or muffin liners.
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Easy Orange Muffins Recipe (video)
Ingredients
- 2 eggs
- 110g soft Butter
- 1/2 cup granulated Sugar
- 1 Tsp Vanilla extract
- 1 and 3/4 cups (220g) all purpose flour
- 1 Tbsp baking powder
- 1/2 cup fresh orange juice
- 2 Teaspoons Orange zest
Instructions
- Prepare muffins liners by placing in a cupcakes mould, and preheat oven at 220 C/ 420F.
- In a large bowl, soften the butter with sugar, then add eggs one at a time with vanilla extract, whisk until you have a smooth egg mixture.
- Take the orange peels zest, and squeeze the orange.
- In another bowl sift the dry ingredient, all purpose flour and baking powder. Add orange zest and mix in the flour with a fork.
- Add sifted dry ingredients to eggs mixture at two phases, with the orange juice. Mix all together until all well combine.
- Spoon the batter with an ice cream scoop and fill about three quarter of each muffin liner.
- Bake at 220 C/ 420F for 5 minutes then reduce heat and bake at 180°C/ 356F for about 20 minutes, or until gold color.
- Cool on a wire rack.
Enjoy!
