These Buffalo chicken wontons are a traditional Chinese dish with an American twist. Each one adores them!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup orange juice
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs
- 3 tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ cup all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons softened butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
- Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
- Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 195 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
We loved these muffins and would give them more stars if I could! I used buttermilk powder instead of fresh buttermilk. This was the first time using powder and I was rather impressed with the outcome. The crumb was perfect, not dense, not too fluffy. I added a few drops of orange oil and orange extract to the batter, therefore I reduced the vanilla by 1/2. I wanted a stronger orange flavor. Because I was using fresh orange juice, I added the zest of the orange too. The recipe yielded 11 muffins for me. I made a quick orange flavored glaze using orange zest, juice and confectioner’s sugar and drizzled it over the warm muffins. I plan to make this recipe again and again. I believe the flavors could easily be changed by swapping the extracts, zests, etc. I’m looking forward to trying lemon and almond too.
For all the steps, I thought these muffins were more like a plain white cupcake with some streusel, and neither very orangey nor cinnamon-y. I even added some orange zest to the second batch, but still didn’t taste the orange. In my expectation, a muffin should be more like a breakfast side than a dessert.
Ahhhhhmazzzing! And very easy to follow! I am usually terrible at baking but this recipe is basically fool proof! Try it!
Delicious! My favorite muffin recipe ever
This is our favorite muffin recipe! I do use orange extract instead of vanilla to give it a little more orange flavor. They come out perfect every time.
There was no directions for the orange glaze drizzle over the top
Amazing muffins! The streusel topping was SPECTACULAR! My family loved them. I only had 2/3 cup orange juice, and I substituted 1/4 cup mashed banana for an egg since I only had one, and they still ended up delicious! Next time I think I’ll double the streusel and fill the middle with streusel instead of the cinnamon sugar since I just love streusel!
I used fresh squeezed orange juice and grated the orange zest into the batter. Other than that, I followed exactly. Baked 20 minutes. Delicious! A keeper.
Too heavy for my flavor. Prefer light and fluffy as apposed to overly moist and heavy
Smells good cooking…I hear the teens stirring upstairs! I added orange zest (1 orange) because orange juice never has enough orange flavor when baking. Other than that, I stuck with the recipe. Don’t over stir! Flavor is good. Texture is good.
These were really yummy. I had picky eaters take seconds and they were a hit all around. I made this exactly according to recipe. Giving it four stars because literally no one that tried them even knew there was orange juice or anything orange about them. Wanted to try something out of the norm, but they all thought I had made was plain coffeecake muffins. Still a good muffin tho! If I make these again, I might try to increase the orange flavor using zest, or i might just substitute the liquid with plain milk. 🙂
I love the recipe except that the crumb topping is way too much! I had to turn it into cookie dough once the cupcakes were done:-)
Great flavor! I bake at 450 for 5 minutes then lower to 350 for 11 minutes for a nice high crown muffin!
It was very good taste and texture. Moist and so on. But, unfortunately that reason I left 3 stars are because no any Orange flavor at all !! I was wondering before make this, it only 1/2 cup of Orange juice. So I really skeptical that flavor finishing. Yes, I was right . No Orange flavor what so ever. Sorry , but Nee more, Flavor to it with this recipe. Otherwise don’t do it says ” Orange Muffins”. Only you can tell that people to ” Cinnamon Strussel Muffins .
Yummy! They were great and I just followed the recipe!
Delicious. I used Gluten Free Flour and added a glaze to the top.
Tasted delicious. Excellent recipe.
next time i will use orange concentrate
This was such a great way to start out the day. I added orange zest and I baked it into a coffee cake instead of individual muffins and it was delicious. Will definitely make this one again.
This is an awesome recipe!! All I added was orange zest. Quick and so easy.
Best muffins ever!!! They are soooo good! I highly recommend this!