Prep 20 mins
Cook 20 mins
I love this recipe because it uses an entire half orange, peel and all, and tastes like a cross between a cheesecake and a pound cake! This recipe is adapted from "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter. For an optional Orange Glaze: Combine 1 cup powdered sugar, 5 tablespoons fresh orange juice, and 1 ½ tsp light corn syrup. Whisk until smooth and pour over muffins. The recipe makes 14 medium muffins, or 12 slightly larger ones.
- 1⁄2 small navel orange, cut into 6 to 8 pieces (zest, pith and flesh)
- 4 ounces cream cheese, at room temperature, broken into 3 to 4 pieces
- 2 cups all-purpose flour, spooned in and leveled
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup unsalted butter, slightly firm (1 stick)
- 1 cup granulated sugar or 1 cup superfine sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Preheat to 375°F Line fourteen muffin cups with paper or foil cupcake liners (you can make 12 muffins).
- Fit a food processor with the steel blade. With the machine on, drop the orange pieces through the feeder tube. Process until finely chopped, then measure 1/4 cup pulp and return it to the processor bowl. (Discard any remaining orange.) Add the cream cheese and process in three 10-second intervals, scraping down the side of the bowl after each process. The mixture should retain some orange texture.
- In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside.
- Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about1 minute. Stop the machine, add the cream cheese/orange mixture, then mix on medium speed for 1 minute. Add the sugar in a steady stream, then blend in the eggs, the yolk, and the vanilla.
- Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
- Spoon about 1/4 cup of the batter into each muffin cup. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. (To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back.) Remove from the oven and place on a rack to cool.
Made these for company, and they were a big hit! I used gluten free all purpose flour, which was no problem at all. They baked up like "normal" muffins and nobody realised they were not made with wheat flour. To have an even stronger orange flavour, I used the zest of the other half orange, too. Will definitely make them again. Thanks for posting this!