These fresh orange muffins are made from orange juice, pulp and a good amount of orange zest which makes it absolutely scrumptious. It’s an easy recipe to put together.
Recipe and content Updated: 3rd June 2019
The 1st time I baked these fresh orange muffins recipe was almost 5 years ago. It was during my initial days of food photography and blogging. It was when my older one was 3 years old and I had to send some snacks to his school. The kids loved it and after that when I put it on the blog, it surprisingly became one of the top recipes and received good reviews.
Times have changed, from a novice blogger to a professional food photographer, the journey has been quite long and I hope it continues.
It is not every day that you hear about banana cake, so today let me introduce you to this ultra-moist, melt in mouth super delicious banana cake. It’s excellent with cream cheese frosting. The cake pic is something which I am not proud of and I understand, a picture says a thousand words. The picture was from my initial days of blogging. I dread looking at some of the initial pics I posted.
Spicy guacamole is something I updated recently and I am planning to update my old posts as and when I get time.
This is a great fall baking recipe as well as for Halloween. You can use the glaze to make a web with or without the addition of black color.
These orange muffins have a slightly crisp top while the inside is super moist.
These fresh orange muffins are made from orange juice, pulp and a good amount of orange zest which makes it scrumptious. It's an easy recipe to put together.
- Orange pulp from 1 big orange peel, remove seeds and inner membrane and puree
- 3/4 cup 180ml orange juice
- 1 egg + 1 yolk
- 2 tablespoons orange zest
- 1 and 1/2 stick butter 170g, at room temperature
- 1 and 1/4 cup 250g sugar
- 2 and 1/2 cup 300g all purpose flour
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup confectioners sugar
- 4 tablespoons orange juice or as needed
- 2 teaspoons orange zest
Preheat oven to 350 Degrees Celsius or 175 Degrees Fahrenheit. Spray or line a muffin tin with paper liners.
Swift all purpose flour + baking powder + salt and keep aside.
In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full.
Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Add a few tablespoons of orange juice to the confectioner's sugar few tablespoons at a time to make it into a pourable consistency. Drizzle over the muffins once it has cooled completely.