Orange Muffins

Orange Muffins

 

Mondays should totally begin with muffins. We all need a muffin or two to get through the day and some more to celebrate getting through the day. I hope you all agree with me here.

When I posted Sunshine Smoothie last week, I promised I’ll return with some cake to celebrate the 100th blog-post. So drum-rolls please! I’ve returned today with equally sunshiny, happy-happy orange muffins!

 

Orange Muffins1

These muffins are perfect to woe away your Monday blues. Eat them any time of the day. With your morning-coffee, evening-tea or as a night-time dessert accompanied by a scoop of vanilla ice-cream. It’s a real treat and your summer-stricken soul will totally thank me. You’re welcome :)

Moist and fluffy, these muffins are a total winner. The orange flavor shines through because I’ve used orange zest, freshly squeezed juice and just a touch of orange extract. Look at their color! Addition of yogurt makes them soft and tender. Once out from the oven and still warm, we brush the tops with honey. Warm muffins ensure that honey seeps in. This is optional but totally heavenly. And genius. So do it!

 

Orange Muffins2

 

Orange Muffins

Makes: 12 muffins | Prep time: 10 minutes | Bake time: 15 minutes approximately | Total time: 25 minutes

Ingredients:

  • 1 and 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest from 2 oranges
  • 1/2 cup granulated white sugar
  • 1/4 cup oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp orange extract
  • 1/3 cup plain yogurt
  • 1/3 cup freshly squeezed orange juice
  • 3 Orange slices, seeded and cut into quarters
  • 2 Tbsp honey, to brush the muffin tops (optional)
Directions:
  1. Preheat the oven at 180ºC / 350ºF. Line 12-counts muffin pan with paper liners.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, place the measured white granulated sugar. Grate orange zest in the bowl and using your fingers, rub it against the sugar. Whisk in oil and eggs one by one until completely incorporated. Whisk in vanilla and orange extract.
  4. Gently whisk dry ingredients into wet ingredients in three halves alternating with yogurt and orange juice, ending with dry ingredients. Mix until *just* combined. Do not over-mix the batter.
  5. Divide the batter evenly between 12 muffin liners. Fill each liner till 3/4th mark and no more. Top each muffin with a quarter of the orange slice. Bake for 13-15 minutes or until the toothpick inserted in the center comes out clean. While muffins are still warm from the oven, brush the tops with a layer of honey. The muffins stay fresh for about 3 days stored in an airtight container.
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