Have you ever bitten into a muffin that felt like a cozy hug on a rainy day? Let me introduce you to my Raspberry Orange Muffins—a zesty, berry-filled delight that’s about to become your new breakfast obsession!
I enjoy making recipes that mix bright, lively tastes. My Raspberry Orange Muffins are an utterly indulgent way to enjoy the perfect combo of flavors.
They’re crammed with fresh raspberries and bursting with fresh orange juice. Yet, somehow, they’re even more delicious than the sum of their parts.
I may have slightly overmixed the batter (it’s a delicate balance when working with fresh fruit), but even so, these muffins have the fabulously moist interior and crisp, tender muffin top that made me swoon.
Ingredients
- All-purpose flour: Provides the structure.
Rich in carbohydrates.
- Granulated sugar: Sweetens the muffins.
Source of simple carbohydrates.
- Light brown sugar: Adds moisture and molasses flavor.
- Orange juice: Offers vitamin C, adding citrus freshness.
- Orange zest: Intensifies citrus aroma.
Rich in natural oils.
- Raspberries: Add tartness and fiber.
Rich in antioxidants.
- Milk: Adds moisture.
Provides calcium and protein.
- Egg: Binds ingredients.
Adds structure and moisture.
Ingredient Quantities
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup fresh raspberries
How to Make this
1. Set your oven to 375°F (190°C) and make ready a muffin tin, either lined with paper or lightly greased, to receive the batter.
2. In a big bowl, mix together the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Whisk until all the ingredients are well blended.
3. In another bowl, whisk the following until smooth: melted butter; milk; orange juice; orange zest; vanilla extract; and egg.
4. Combine the wet and dry ingredients; do not stir fully. The batter will be somewhat lumpy.
5. Fold the raspberries in carefully, making sure not to overmix so that the batter doesn’t turn pink.
6. Evenly distribute the batter between the muffin cups, filling each about two-thirds of the way full.
7. If you wish, you can add a bit more sugar to the tops of the muffins for a nice, crunchy top.
8. Cook for 18-22 minutes, or until an inserted toothpick in the center of a muffin reveals it is clean.
9. Let the muffins cool in the pan for 5 minutes and then move them to a wire rack, where they can cool completely.
10. Enjoy the delightful Raspberry Orange Muffins with their fresh burst of citrus and sweet berry flavor. These muffins are the perfect way to start your day, with their tender crumb and wonderful mix of flavors.
Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Zester
11. Juicer
12. Wire rack
13. Toothpick
FAQ
- Can frozen raspberries be used instead of fresh ones?It is possible to use raspberries that have been frozen, but do not allow them to thaw. This is crucial: thawed raspberries will only muddy the muffin’s texture. Using frozen raspberries in their frozen state will allow you to maintain the integrity of the muffin’s texture.
- Is there a substitute for unsalted butter?Salted butter works fine, though you should cut back the amount of added salt to a miniscule pinch.
- Can I use whole wheat flour instead of all-purpose flour?You can still use whole wheat. However, the texture of your final product is likely to be denser. If you do opt for whole wheat, consider using half whole wheat flour and half all-purpose flour. This blend will yield a similar result but with a slight bump in flavor and nutrition.
- What if I don’t have fresh orange juice?Bottled orange juice is an option, but fresh orange juice is more vibrant and more flavored.
- How should I store these muffins?Keep in a sealed container at room temperature for 2 days; keep in a sealed container in the fridge for 1 week.
- Can I make them dairy-free?Indeed, switch the milk for a non-dairy milk, say, almond or oat, and use a non-dairy butter alternative.
- What can I add for extra flavor?Think about including a little cinnamon or a lot of chopped nuts for more texture and taste.
Consider adding a pinch of cinnamon or a handful of chopped nuts for additional texture and taste.
Raspberry Orange Muffins Recipe Substitutions and Variations
1 and 3/4 cups all-purpose flour: You can use whole wheat flour in the same amount for a heartier muffin, or a gluten-free flour blend, if that is what’s on hand.
1/2 cup granulated sugar: Substitute with 1/2 cup coconut sugar or 6-8 tablespoons of honey for a natural sweetener.
1/4 cup light brown sugar. Substitute: 1/4 cup dark brown sugar for a deeper molasses flavor; 1/4 cup coconut sugar as an alternative.
1/2 cup milk: Substitute with almond milk or oat milk for a dairy-free option.
One large egg can be replaced with either of the following in a recipe:
* 1/4 cup of unsweetened applesauce (this might work best in baked goods)
* 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let the mixture rest for 5-10 minutes to allow it to thicken before using it; this is a good alternative if you need an egg for a dish that isn’t going to be baked, like a pancake; ground flax is also more affordable than powdered egg replacements)
Pro Tips
1. Use Room Temperature Ingredients: To ensure your muffins rise well and have the best texture, make sure all your ingredients (especially the egg) are at room temperature before you start mixing.
2. Do Not Overmix the Batter: When combining the wet and dry ingredients, mix just until they are incorporated. A few lumps are okay. Overmixing can lead to tough muffins with irregular holes.
3. Coat the Raspberries with Flour: Before folding them into the batter, lightly coat the raspberries with a little flour. This helps prevent them from sinking to the bottom of the muffins.
4. Enhance the Orange Flavor: For an extra burst of citrus, add a bit more orange zest or a few drops of orange extract to the batter.
5. Check for Doneness Early: Start checking your muffins around the 18-minute mark with a toothpick. Ovens can vary, and you don’t want to overbake them, which can lead to dryness. The toothpick should come out mostly clean with a few crumbs attached.
Raspberry Orange Muffins Recipe
My favorite Raspberry Orange Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Zester
11. Juicer
12. Wire rack
13. Toothpick
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup fresh raspberries
Instructions:
1. Set your oven to 375°F (190°C) and make ready a muffin tin, either lined with paper or lightly greased, to receive the batter.
2. In a big bowl, mix together the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Whisk until all the ingredients are well blended.
3. In another bowl, whisk the following until smooth: melted butter; milk; orange juice; orange zest; vanilla extract; and egg.
4. Combine the wet and dry ingredients; do not stir fully. The batter will be somewhat lumpy.
5. Fold the raspberries in carefully, making sure not to overmix so that the batter doesn’t turn pink.
6. Evenly distribute the batter between the muffin cups, filling each about two-thirds of the way full.
7. If you wish, you can add a bit more sugar to the tops of the muffins for a nice, crunchy top.
8. Cook for 18-22 minutes, or until an inserted toothpick in the center of a muffin reveals it is clean.
9. Let the muffins cool in the pan for 5 minutes and then move them to a wire rack, where they can cool completely.
10. Enjoy the delightful Raspberry Orange Muffins with their fresh burst of citrus and sweet berry flavor. These muffins are the perfect way to start your day, with their tender crumb and wonderful mix of flavors.
