Prep 15 mins
Cook 20 mins
The freshness of the blood orange juice adds an extra brightness to these muffins and the surprise of raspberry preserves in the middle make them fun to eat, too!
- Preheat oven to 350 degrees. Line a muffin tin with muffin papers.
- Mix flour, sugar, baking soda, salt, poppy seed and zest together in a large bowl.
- In a separate bowl mix together blood orange juice, butter milk, melted butter and egg.
- Add wet ingredients to dry ingredients and mix to combine.
- Fill muffin tins 1/2 full of batter.
- Drop approximately 1 teaspoon of raspberry preserves on top of each muffin.
- Divide remaining batter into each muffin tin, covering preserves.
- Bake 20 - 25 minutes until golden brown.
These are awesome! Everyone in my house loved them, and I'm making them now for a second time. I used our homemade black raspberry jam last time, and it's running low so I picked up some blackcurrant preserves and am excited to see how that turns out. Thanks for a great recipe, these are a great breakfast on the go for my morning walk to work.
5 stars. Although these muffins are quite a bit sweeter than I am used to, the combination of flavour are just great. The texture of these muffins is superb. Moist and fluffy. The citrus flavour is definitely noticeable, and the red blood orange juice makes these muffins a little darker in colour. The burst of raspberry in the middle was great too. Just a note, since the batter is a little thin (which works great to cover the perserves) make sure you do use paper liners, as without them the preserves tend to sink and are left in the pan when you remove the muffins out of the pan. Love the name too! Reviewed for RSC #11
Excellent muffin recipe! They were very easy to put together and the flavor was awesome. We loved these. I made them a second time using regular orange juice (instead of blood orange) and omitted the zest altogether...it was still fabulous. Thanks!