It won’t be the first time I’m posting an orange muffin recipe (please visit here and there), but it’s just another nice version with refreshing buttermilk and a crunchy crumble which will make you ask for more.
I have adapted the recipe from here. It’s actually very common to add buttermilk to good muffins recipes but while reading that post It suddenly reminded me that I had some crumble left in the freezer since I always make apple crumble for Mr. Husband (well it’s apple season).
Although I like baking I’m not a big fan of sweets so I’ve cut on the sweetness of the original recipe. I also added the orange pulp which gives a moist texture, natural sweetness and certainly more orangy taste. I do like this orange muffin recipe and I hope you enjoy it too. It’s always nice when it’s served freshly baked.
Makes 11-12 standard-size muffins
Prep: 5 min – Baking: 20 min
The orange muffin batter
- 300g of all-purpose flour
- 120 g 150g of caster sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp of poppy seeds
- A pinch of salt
- 200 ml of buttermilk (or 100 ml milk and 100 ml natural yoghurt)
- 1 whole orange (zest, juice and pulp that you collect from the juicer)
- 1 large egg, at room temperature and lightly beaten
- 60 ml of oil
- 80 g of caster sugar
- 70g of flour
- 50g of butter in cubes
- 20g of almond powder
- A good pinch of cinnamon or the zest of 1/2 orange
|Isn’t that a good texture for a muffin?|
Fill muffin cups/cases about ¾ full.