Orange Muffins Recipe
Hi Guys, today I’ll show you how to make orange muffins. These orange muffins are moist and have an intense orange flavor because we are using fresh squeezed orange juice and orange zest. These are healthy orange muffins because we are using only a small amount of oil in this recipe.
LINK to Black and Decker Juicer: Here is my review of the juicer:
Link to Muffin Pans:
Link to Microplane:
Link to Cooling Racks:
First heat your oven to 350 degrees. To make these orange muffins, you’ll need 2 cups of all purpose flour, ½ tsp salt, 2 tsps baking powder whisked together in a big bowl. Zest two medium oranges, then juice them - you should get about 1 cup juice and 1 heaping tbsp of zest. In a measuring cup, pour ⅓ cup vegetable oil, 1 tsp vanilla extract, the 1 tbsp of orange zest, 2 large eggs and 1 cup of orange juice. Whisk the wet ingredients. Pour ¾ cup of white sugar into a bowl and mix in the wet ingredients. Pour this mixture into the bowl with the dry ingredients. Stir gently until mixed. I folded in ½ cup chopped walnuts to the batter at the end. If you don’t like nuts, you may leave them out of the recipe.
This recipe makes about 15 muffins so you’ll need two muffin pans. You can use liners or oil the trays. Pour the batter using an ice cream scoop into each cup. Bake in a 350 heated oven for 15 - 20 minutes. Check after 10 minutes and rotate the pans. Check after 5 minutes and they are done if a toothpick inserted in a muffin comes out clean or with a few crumbs. Do not overbake - my muffins were done in 15 minutes. Cool the pans on a rack. They will come out easily with the help of an offset spatula - if you are not using liners.
These are healthy muffins since there is very little fat in them. They are also not overly sweet. The orange flavor is intense and the muffins are very moist. Sometimes I like to spread a little soft butter on them. They are however delicious on their own. Make these for brunch, a snack or an easy breakfast. I hope you’ll try them and let me know what you think. Please subscribe for more recipes and I’ll see you next time. Thanks for watching :)
Orange Almond Muffins | Orange Muffins with Orange Juice
Orange Almond Muffins are amazingly soft, light and fluffy! Made with fresh orange juice, zest and almonds, this is a small batch recipe of 6 muffins topped off with a light and crisp streusel.
For full recipe, visit -
orange muffins, orange muffins with real oranges, orange muffins with orange juice, orange almond muffins, orange juice muffins
Mini Orange Cupcakes || Orange Cupcakes Recipe ||Soft & fluffy Orange Muffins || DXB Food Secrets
Today I am sharing recipe of Orange Cupcakes,according to season of winter I made Cupcakes with orange juice.Must try this recipe hope u will like it.
Chocolate Cupcakes ????
#MiniOrangeCupcakesRecipe
#OrangeCupcakesbyDXBFoodSecrets
#HowtomakeOrangeCupcakes
#Soft&fluffyOrangeMuffins
#DXBFoodSecrets
Martha Stewart's 5 Breakfast Muffin Recipes | Martha Bakes S3E13 Muffins
Martha Stewart's giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and spectacular glazed zucchini muffins are all on the menu for breakfast in this episode. Kick start your morning with one of these five fantastic muffin recipes!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 3 Episode 13.
Full Recipes:
Giant Bran and Raisin Muffins -
Mini Orange Muffins -
Plum Coffee Cake Muffins -
Zucchini Muffins -
Healthy Morning Muffins -
#marthastewart #muffins #breakfast #baking #quickbreads #recipes
0:00 Martha Bakes - All About Breakfast Muffins
0:07 How to Make Giant Bran and Raisin Muffins
4:15 How to Make Mini Orange Muffins
7:46 The Trick to Getting Your Muffins to Rise at the Same Rate
8:47 How to Make Healthy Morning Muffins
11:54 Don’t Use Bananas That are Over-Ripe
14:15 How to Make Plum Coffee Cake Muffins
18:29 How to Make Zucchini Muffins
22:54 Baking Bonus - How to Make a Crumb Topping
Subscribe for more Martha now!:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
The Perfect Cranberry Orange Muffins Recipe
Embark on a culinary adventure with our step-by-step guide to crafting the perfect Cranberry Orange Muffins. From the zesty aroma to the moist texture, experience the blissful marriage of flavors in every bite!
Ingredients
????2 cups all-purpose flour (240g)
????2 teaspoons baking powder
????½ teaspoon salt
????1 cup granulated sugar (200g)
????zest of 1 orange
????½ cup vegetable oil (120mL)
????½ cup milk (120mL)
????2 large eggs
????¼ cup orange juice (60mL)
????1 teaspoon vanilla extract
????1½ cups fresh or frozen cranberries(180g), 1 tbsp of flour
????Bake at 400F for 25 min
????Enjoy
#cranberry #cranberries #food #foodie #blueberry #healthyfood #homemade #chocolate #cookies #healthy #delicious #yummy #strawberry #vegan #christmas #dessert #love #orange #baking #foodphotography #healthylifestyle #cranberrysauce #thanksgiving #almond #cranberryjuice #breakfast #instafood #nuts #walnut
Mini cranberry orange muffins ????
Mini Cranberry Orange Muffins
½ cup (113g) unsalted butter, softened
1 ¼ cup (248g) granulated sugar, plus more for sprinkling
2 eggs
¼ teaspoon orange oil
2 cups (240g) all purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cardamom
2 fluid ounces (60g) whole milk
2 fluid ounces (60g) orange juice
¾ cup dried cranberries
Zest of 1 medium orange
Preheat the oven to 350°F and grease a mini muffin pan with nonstick spray.
In a medium bowl whisk together the flour, baking powder, cardamom and salt and set aside. Measure out the milk and orange juice together and set aside.
In the bowl of a stand mixer or with an electric handheld mixer, cream together the butter and sugar until smooth. Add in the eggs, orange oil and zest and mix until combined. Alternately mix in the dry and wet ingredients in three stages, beginning and ending with the dry. Fold in the dried cranberries.
Using a small cookie scoop, portion the muffin batter into the pan, filling each mold about ¾ of the way. Sprinkle some sugar on top of each muffin and bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in their pan for a few minutes then flip them out to cool completely on a wire rack.
*The mini muffins can be stored in an airtight container at room temperature for 3 days.