Thursday, May 19, 2011

Strawberry Orange Muffins

This was a new recipe for me as I usually stick with my banana muffins. I'm not a big fan of the fruit orange (pathetic true fact: to this day, I still do not properly know how to eat an orange. I just suck the juice out). But I'm always open to knew recipes and these little muffs turned out to be pretty unique and tasty. 

Strawberry Orange Muffins
(makes 12)


  • 3 tablespoons almonds
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 2 tablespoons plus 1/2 cup brown sugar, divided
  • 3 teaspoons freshly grated orange zest
  • 1/2 teaspoon salt
  • 2 tablespoons plus 1/4 cup canola oil, divided
  • 1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh strawberries


    1. Preheat oven to 400°F. Coat a 12-cup muffin pan with oil or spray.
  1. 2. Crush up your almonds and put them in a bowl with the 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt. Put in 2 tablespoons of oil and stir.

  1. 3. Whisk 3/4 cup all-purpose flour, all the whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract. 

  1. 4. Combine wet and dry ingredients. Add strawberries.

    1. 5. Evenly put the batter into the cupcake tray. 

  1. 6. Bake the muffins for about 18 minutes. Let cool before serving. Enjoy!

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