Ingredients:
Dry Ingredients:
· 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier option)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 tsp ground cinnamon (optional for extra flavor)
Wet Ingredients:
· 1/2 cup (100g) sugar (you can use coconut sugar, brown sugar, or maple syrup)
· 1/2 cup (120ml) orange juice (freshly squeezed is best)
· 1/4 cup (60ml) vegetable oil (or melted butter)
· 1/4 cup (60ml) milk (dairy or plant-based milk)
· 1 tsp vanilla extract
· Zest of 1 orange (adds an extra citrusy punch)
Optional:
· 1/4 cup (30g) chopped nuts (walnuts, almonds, or pecans)
· 1/4 cup (30g) dried cranberries or raisins (optional for extra sweetness)
Instructions:
1. Preheat the oven:
· Preheat your oven to 180°C (350°F). Grease or line a 12-cup muffin tin with muffin liners.
2. Mix the dry ingredients:
· In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Mix the wet ingredients:
· In a separate bowl, combine the sugar, orange juice, oil, milk, vanilla extract, and orange zest. Mix until the sugar is dissolved and the wet ingredients are well combined.
4. Combine wet and dry ingredients:
· Pour the wet ingredients into the dry ingredients and stir gently using a spatula or spoon. Mix until just combined—be careful not to overmix, as this can make the muffins dense.
5. Add optional ingredients:
· If you're using chopped nuts or dried cranberries, fold them into the batter gently.
6. Fill the muffin tin:
· Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
7. Bake:
· Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Start checking the muffins at 18 minutes to ensure they don’t overbake.
8. Cool the muffins:
· Once baked, remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks:
1. Orange Zest:
o Don’t skip the orange zest! It adds a strong citrus flavor and makes the muffins even more aromatic. Use a microplane or fine grater to zest the orange.
2. Sweetness:
o You can adjust the sugar based on how sweet your oranges are. If you use a sweetener like honey or maple syrup, the muffins may have a slightly different flavor and texture.
3. Flour:
o Whole wheat flour can be used for a healthier version, though it will make the muffins denser. If you want a fluffier muffin, use all-purpose flour.
4. Flavor variations:
o Try adding a bit of lemon zest or a teaspoon of ground ginger for a different twist on the flavor.
5. Vegan option:
o To make these muffins vegan, you can substitute the milk with any plant-based milk (almond, soy, oat milk, etc.), and the oil can be used in place of butter.
Storage:
· Room temperature: These muffins stay fresh for 2-3 days in an airtight container at room temperature.
· Refrigeration: If you need to store them longer, refrigerate them for up to 1 week. Let them come to room temperature before serving.
· Freezing: These muffins freeze well for up to 2-3 months. Just wrap each muffin in plastic wrap or foil and place them in a freezer bag.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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