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Blood Orange Crumb Muffins

Course Breakfast
Cuisine American
Keyword baking, blood orange, breakfast, glaze, muffin, recipe
Servings 9 muffins
Author Lokness

Ingredients

  • 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

Crumb:

  • 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

Instructions

  • 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.

Notes

  1. You can substitute blood orange with other oranges.
  2. 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.
(Adapted from Sally’s Baking Addiction (crumb topping & muffins))