Today I left work a little earlier, so I had a perfect opportunity to bake! As it’s orange season, I opted for this quick muffin recipe, which can be altered to your own preference. You will not need more than 45-50 minutes from start to finish, so it’s a lovely choice if you don’t have much time nor many ingredients at hand. I was initially planning on making these orange muffins with cranberries, but as the supermarket wasn’t selling any, I bought some walnuts instead.
Orange Muffins with Walnuts
- 3⁄4 cup (150 gr.) white sugar
- 1 tablespoon orange zest
- 13⁄4 cups (250 gr.) sifted flour
- 21⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 large eggs
- ⅓ cup (75 gr.) unsalted, melted butter (I used margarine)
- 1⁄4 cup (60 ml.) sour cream
- 1⁄4 cup (60 ml.) milk
- 1⁄2 cup (120 ml.) fresh, strained orange juice
- 1⁄2 teaspoon vanilla extract (I used 1 teaspoon of vanilla powder)
- 1 cup (100 gr.) walnuts
First grease 12 muffin cups and pre-heat your oven to 190°C/375°F. Then mix your dry ingredients in a big bowl: sugar, orange zest (I used about half of a large orange), flour, baking powder, and salt. Seeing how I used vanilla powder, I added it in as well. Then whisk your melted butter, sour cream, milk, and orange juice. If your vanilla is liquid, then add it into this wet mixture. Then add your mixture into the bowl with the dry ingredients and use a wooden spoon or silicone spatula to combine everything. Lastly, fold in your walnuts; I used a blender to chop them. (Side note: Feel free to use raisins, cranberries, chocolate chips, or other ingredients instead of walnuts.) Fill your muffin cups almost till the top and bake for 15-25 minutes. Allow them to cool before serving them. If you desire, mix some powdered sugar and milk to make sugar glaze to drizzle over your muffins, as I did.
The whole kitchen smelled like oranges, which is perfect for a cold December evening. In general, the baking process is very effortless; the ‘hardest’ work you’ll have to do is grating the orange 😀 The muffins rose very nicely and have a yummy orange taste, with a hint of crunchiness due to the walnut pieces. All in all, this is definitely a recipe I would use again in the future. If you don’t want a strong citrus flavor, then simply decrease the amount of zest.
Until next time!