Orange Muffins

Name: Orange Muffins - Janina O.
Ingredients: 1 egg; 150 g granulated sugar; 60 g butter at room temperature; 175 ml milk; 230 g all; purpose flour type 00; 1/2 packet baking powder; 1 tablespoon grated orange zest

Dessert - Orange Muffins by Janina O. - Recipia

There are days when I feel like making something quick and simple that works for both breakfast and coffee. Orange muffins fall into this category. I've made this recipe many times because it doesn't require complicated ingredients and you don't waste time. Once you have everything at hand, things go quickly and the result is just right: fluffy muffins with a clear orange flavor, without being too sweet. Quick Info Total time: 35-40 minutes Preparation time: 10-15 minutes Baking time: 15-20 minutes Servings: 12 muffins (depends on the tray) Difficulty: easy Recipe type: breakfast, snack, quick dessert Ingredients 1 egg 150 g granulated sugar 60 g butter (room temperature; melted is also fine, but not hot) 175 ml cold milk 230 g all-purpose flour type 00 1/2 packet baking powder 1 tablespoon grated orange zest Preparation method 1. Prepare a large bowl. Put the egg and sugar in and mix until it becomes a light-colored cream. It doesn’t take long with a mixer, but you can also do it with a whisk, just takes a bit longer. 2. Add the butter. If it’s been at room temperature, add it directly and mix again. If you forgot it in the fridge, you can melt it in the microwave or on very low heat, then let it cool slightly so it doesn't cook the egg when you add it. Both options work. 3. Pour in the cold milk and mix gently, without overdoing it. 4. Add the flour and baking powder over the mixture. Mix just enough to incorporate; you don’t need to beat too much at this step to keep the muffins tender. 5. Add the grated orange zest, a full tablespoon, and mix one last time to distribute evenly. 6. Divide the mixture into the muffin tins. I use a tray with muffin liners, but you can also use a greased tray if you don’t have liners. Put about two tablespoons in each mold, filling it to 2/3 of its height. 7. Bake the muffins in a preheated oven at 180°C for 15-20 minutes. They are done when they have risen and are slightly golden on top. If you’re unsure, do the toothpick test: insert a toothpick into the center of a muffin; if it comes out clean, they are baked; if not, leave them for another 2-3 minutes. 8. Remove them from the tray and let them cool on a rack or plate. Why I make this recipe often It’s a quick recipe, you don’t need special equipment or hard-to-find ingredients. The muffins keep quite well for a day or two. The orange flavor is intense, and you don’t need any extracts. They work well for packing, with coffee, or as a dessert at the table. Tips and variations Tips - Don’t overmix the batter after adding the flour, or the muffins will become tough. - The milk should be cold, not warm. - Remove the muffins from the tray after they cool a bit; otherwise, they may sweat and become wet at the bottom. - If you want to make them more attractive, you can sprinkle a little powdered sugar on top once they have cooled. Substitutions - Butter can be replaced with margarine in the same amount. - You can use organic oranges if you want to avoid treated zest, but it's not mandatory. - Type 00 flour can be replaced with regular all-purpose flour if you don't have any on hand. Variations - You can add a little vanilla extract if you want an extra note. - If you like to feel the texture, you can add some small pieces of candied orange. - Omit the powdered sugar on top if you want them simpler. Serving ideas - They are good both warm and after they have cooled. - They can be served for breakfast with tea or coffee, or as a snack. - They are sweet enough, so they don’t need jam or toppings. Frequently asked questions 1. Can I use plant-based milk instead of regular milk? Yes, but the final texture may be slightly different. The muffins will still rise, but they may be less fluffy. 2. What do I do if I don’t have fresh orange? You can use dried orange zest, but the aroma won’t be as fresh. 3. Can I double the quantities for a larger tray? Yes, the recipe can easily be doubled. The baking time remains the same, just make sure not to overfill the molds. 4. Can the muffins be frozen? I don’t recommend it, as they lose their fluffy texture when thawed. 5. What type of sugar should I use? Regular granulated sugar is sufficient. There’s no need for brown or powdered sugar. Nutritional values Approximately, one muffin has around 160-180 kcal. Proteins: approx. 3-4 g Carbohydrates: 25-27 g Fats: 5-6 g The values depend on the accuracy of the ingredients used. These are indicative values, for one serving (one muffin). Storage and reheating The muffins can be stored at room temperature in a sealed container for up to 2 days. They are still good the next day and don’t dry out too much. I don’t recommend reheating them in the microwave as they become wet and lose their fluffy texture. They are best eaten fresh or a few hours after baking. If many are left, it’s better to make half a portion next time.

Orange Muffins

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