These light and fluffy Blood Orange Crumb Muffins will make a wonderful addition to your morning coffee. Zesty aromatic cake top with a generous crumble and a citrusy sweet glaze.
Breakfast is a meal that I always struggle with. It’s early in the morning, I hate to drag myself out of bed and run around crazy in the kitchen. Therefore Bryan and I usually eat something easy and quick. Bagel and cereal are some of the basics. Sometimes, I like to buy bread or buns from Asian bakeries and reheat them in oven in the morning. Occasionally, homemade muffins make to the table, like double chocolate blueberry muffins and brown butter blueberry muffins. They freeze really well and can be kept for at least a month. Perfect for busy morning!
Winter means orange season. I couldn’t resist after seeing these gorgeous blood oranges at the grocery store. The flesh is a vibrant reddish-orange color. They taste like a regular orange with a subtle of raspberry note. Juicy and sweet! Don’t you want to have one right now?
These blood orange crumb muffins are like an orange cake with a crumble topping. The muffins are light and fluffy with the aromatic orange zest through out. The crumble gave a great texture and that sweet pink glaze added a lovely citrus flavor. They store really well for on counter top for 3 days and freeze well. Who wouldn’t want one of these for breakfast?
What do you eat for breakfast on busy weekdays?
Blood Orange Crumb Muffins
Yield 9 muffins
- 220 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (at room temperature)
- ½ cup sugar
- ¼ cup packed light brown sugar
- zest of 4 blood oranges
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 tablespoons fresh blood orange juice
- 2 tablespoons milk
- 1/3 cup packed light brown sugar
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon
- ¼ cup unsalted butter (melted and cooled slightly)
- 84 grams all-purpose flour
Blood orange glaze:
- ¾ cup powdered sugar
- 1 teaspoon whole milk
- 2 – 3 tablespoons fresh blood orange juice
- For the crumb, in a medium bowl, combine both sugars, cinnamon and melted butter. Stir in the flour with a spatula. The mixture will be thick. Set aside.
- For the muffins, preheat the oven to 425˚F (218˚C). Line a muffin pan with 9 cupcake liners. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add both sugars and blood orange zest, and beat until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl if needed. Add eggs one at a time and beat to combine. Add vanilla extract and sour cream. Beat on medium-low speed for 3 minutes or until mixture is uniform in texture.
- Pour the wet mixture into the flour mixture and slowly whisk to combine. Add blood orange juice and milk. Whisk gently to combine with little lumps remain.
- Scoop the batter into the muffin liners, about ¾ filled. Top each muffin with a handful of crumb topping. Bake for 5 minutes. Reduce the oven temperature to 350˚F (177˚C) and continue to bake for 15 – 18 minutes. Test the muffins with a toothpick for doneness. The toothpick should come out clean. Remove the pans from oven and cool for 5 minutes. Carefully remove the muffins to a wire rack to cool.
- For the glaze, in a medium bowl, add powdered sugar. Add the milk and 1½ tablespoons orange juice. Whisk until smooth. Add more juice if the frosting is too thick. Drizzle the glaze over the cooled muffins with a spoon. Let it set at room temperature, about 30 minutes.
- You can substitute blood orange with other oranges.
- For storage, glazed muffins can be stored in an air-tight container for 3 days. They can also be frozen and kept for a month. Allow to thaw overnight in the fridge and bring to room temperature before serving.