TWD: Orange Berry MuffinsJanuary 29, 2008 at 11:10 am | Posted in Blog Event, Breads, Tuesdays with Dorie | 12 Comments
This is my first week baking with the Tuesdays with Dorie girls and I was unsure of what to expect from the Orange Berry Muffins. Hmm maybe it was more that I was worried they would be overly orange flavored and I wouldn’t like them. Orange flavor in muffins wasn’t something I thought I would love, but it was a perfect excuse to bake with the blood oranges I have lying around.
I loved these muffins! They were the perfect blend of a blueberry muffin with a light orange flavor. Perfection! Not only were they delicious as I should have expected, but they were also so easy to make. A few simple ingredients and a quick mix by hand was all these babies needed.
Now, head on over to visit the other TWD bakers.
Orange Berry Muffins
(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 3)
Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 Tablespoons honey
1 stick (8 Tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh, preferably, or frozen (not thawed)
Decorating sugar, for topping (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.