Orange Muffins

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in center of oven; preheat oven to 400°.
  • Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
  • In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
  • In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
  • Stir in the flour mixture using a wooden spoon, until moistened.
  • Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
  • Place pan on wire rack; cool 10 minutes.
  • Gently rock muffins back and forth to release; remove muffins from tin.
  • Cool for 5 minutes on wire rack before serving.
  • *Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
  • *Chocolate Chip Orange Muffins—add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
  • *Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
  • *Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.
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