Citrus-Currant Sunshine Muffins

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READY IN: 55mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Center a rack in the oven; preheat oven to 375°.
  • Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  • Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
  • Place the muffin pan on a baking sheet.
  • In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
  • Whisk in the flour, baking powder, baking soda, and salt.
  • In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
  • Don't worry about being thorough--a few lumps are better than overmixing the batter.
  • Fold in the currants.
  • Divide the batter evenly among the muffin cups.
  • Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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