Blood Orange Crumb Muffins
Servings 9 muffins
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
- 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.