Strawberry Orange Muffins
This was kind of a no-brainer. I had my eyes on a strawberry muffin recipe that looked totally tweak worthy and I knew that I wanted to add orange to it. I had not tried the combination before but it felt right.
Two batches later, let me tell you…..it’s totally, deliciously, absolutely right! Try it out for yourself! The orange glaze is optional however. You can save it for when you feel like giving yourself a little treat. The muffin still tastes great without it.
My only concern with this recipe is – it’s not exactly ‘healthy’. You hear ‘muffin’ and think that this is a health-food version of a cupcake, something that you can wolf down in twos and threes and still be able to get on your weighing scale without an overwhelming feeling of dread. Well yeah, there’s no frosting so it is a wee bit better – but it still has a good quantity of butter and all purpose flour and sugar. So for my third batch, I want to try some substitutions and see how that goes. Hopefully it will be successful enough to earn its own blog post!
This is a very versatile recipe. It can be had for breakfast, as an afternoon tea time snack or for dessert. As an added bonus, this recipe is toddler certified. I got 11 cupcake sized muffins. It should give you about 6 regular sized muffins.
UPDATE: I used blood orange zest and juice for the second iteration and I think it’s even better! Aaannndddd……the muffins taste so much more strawberry-orangey the next day, believe it or not. WIN!
Adapted from Strawberry Muffins over at Garnish and Glaze
- All purpose flour – 1 and 1/2 cups
- Baking powder – 1 and 1/4 tsp
- Baking soda – 1/4 tsp
- Salted butter – 5 tbsp at room temperature*
- Granulated sugar – 1/2 cup
- Egg – 1
- Freshly squeezed juice of half a regular sized orange (You can use blood oranges. See update above)
- Orange zest – 1 tsp
- Yogurt – 1/4 cup
- Milk – 1/4 cup
- Vanilla extract – 1 tsp
- Diced frozen strawberries – 3/4 cup You can use fresh strawberries too
*If using unsalted butter add about 1/4 tsp of salt to the dry ingredients
Glaze – 1 cup icing sugar and juice of half an orange
- Preheat oven to 400F or 200 Degree Celsius. Line a muffin tray with liners and set aside
- Add flour, baking powder, baking soda and salt to a bowl. Mix with a whisk until thoroughly combined
- In another bowl, mix together orange juice, orange zest, vanilla extract, yogurt and milk and set it aside
- In a large bowl, using a mixer, cream butter and sugar together until it turns pale and fluffy. This usually takes 3 to 5 minutes
- Add the egg and mix again until thoroughly combined
- Add half the flour mixture and mix on very low speed until just combined. It’s ok if there a few dry streaks. You do not want to over mix the batter
- Add the wet ingredients and mix briefly. Then add the rest of the flour mixture and mix until combined
- Using a spatula, gently fold in the strawberries
- Using an ice cream scoop fill all the liners till about 3/4 full. You can also stud the top of these muffins with additional diced strawberries to make them look prettier
- Bake in a preheated oven for about 12 to 15 minutes. Check for doneness at the 12 minute mark. The muffins are done when a toothpick inserted into the centre comes out clean with a few moist crumbs attached
- Leave them in the pan for a couple of minutes and then transfer to a wire rack to cool thoroughly
- For the glaze – take the icing sugar in a bowl and add orange juice to it 1 tsp at a time. Stir after each addition. The glaze should be thick enough to coat the back of a spoon and drip off slowly
- Dip a cooled muffin into the glaze. Rotate it gently to coat the entire surface and then twirl it to remove the excess. Place on a wire rack set over a tray to catch drips. Eat immediately or wait for the he glaze to harden