Blood Orange Muffins
Brighten your brunch table with these stunning blood orange muffins! Bursting with vibrant color and zesty flavor, these seasonal delights are packed with juicy chunks of blood oranges. Perfect for brunch or a cozy afternoon snack, each bite is a slice of sunshine!
Looking for some inspiration?… For more Blood Orange Recipes, click HERE! ; for more Citrus Recipes, click HERE! ; for more Recipes with Lemon, click HERE! ; For more Recipes with Oranges, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Blood Orange Muffins
Equipment
Ingredients
- 9.52 oz (270 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 8.80 oz (250 g) granulated sugar
- 3.53 oz (100 g) butter (Softened | At Room Temperature)
- 5 eggs (Large | At Room Temperature)
- 1 oz (28 g) olive oil
- 4 blood orange zest (From 4 blood oranges)
- 2.65 oz (75 g) Blood Orange juice (From 4 blood oranges)
- food coloring (Orange + Red)
Instructions
- Line a muffin tin with parchment paper and set aside. NOTE: For this recipe, I used my Geo Tray placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 340F/170C.
BLOOD ORANGE CAKE PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the baking powder. Set aside.9.52 oz all-purpose flour, 1 Tbsp baking powder
- In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs, then add the olive oil, blood orange zest, blood orange juice and a red/orange colorant. Mix until combined.3.53 oz butter, 8.80 oz granulated sugar
- Fold the flour/baking powder into the batter until there are no more pockets of flour. NOTE: Do not over mix.5 eggs, 1 oz olive oil, 4 blood orange zest, 2.65 oz Blood Orange juice, food coloring
- Pour the batter into your muffin tin and use your spatula to flatten the edges. You may place a silicone baking sheet on top for the muffin rise flat. NOTE: Here I used my medium Bonmat.
BAKE!
- Bake for 12 minutes at 340F/170C. (Every oven heats differently, monitor your muffins from 10 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Blood Orange Muffins are out of the oven, remove the silicon mat right away and let it cool down for about 10 minutes before demolding on top of a cooling rack. Enjoy & Bon Appétit!
- N.B. This cake is best enjoyed the day of. However, you can store it wrapped at room temperature up to 3 days.
Video
Nutrition
NOTE: For this recipe, I used the base from my Orange and Carrot Cake | No Spices, No Nuts. If you have not tried it before, you are in for a treat. Enjoy! ~Nessa
Ces muffins à l’orange sanguine sont le goûté idéal pour profiter de cet agrume de saison. C’est un véritable concentré de vitamines et d’énergie ; il sont moelleux à souhait et ont un bon goût d’orange.
Tes photos me font craquer! Bisous
Tu me fais si plaisir! Depuis quelques jours on a du soleil alors ça nous fait un plus grand bien. Grosses Bises, ~Nessa