Orange and poppy seeds muffins with a crumble

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.

Ingredients
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
The crumble
  • 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
Preparation
The crumble
With the tip of your fingers, work the flour and the butter. Add the other ingredients and try to get a crumbly texture. Place in the freezer for 10 min (if you have time, since you are at it, make a good batch and keep it in the freezer).
The orange muffin
Preheat oven to 160 degrees C (fan oven). Prepare  a muffin tin (11 to 12) with cases, set aside.
Mix the liquid ingredients (milk/yoghurt or buttermilk, oil, orange juice and zest, pulp and a lightly beaten egg) in one side and the dry ingredients (flour, sugar, baking powder and soda, salt and poppy seeds) in a large bowl.
Stir to combine. By now, you know you should hardly combine (no blending, no whipping) the ingredients and never overmix a muffin batter in order to get an aery texture in your muffin.
Isn’t that a good texture for a muffin?

Fill muffin cups/cases about ¾ full.

Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes. Place on wire racks. Dust with icing sugar once cool and Serve. I actually enjoyed them the next day, it tasted even more orangy…

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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