With some leftover ingredients from my recipe for Korean bulgogi, I threw this together. It was a wonderful addition to the lettuce bowls and wraps we had.
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup orange juice
- ⅓ cup vegetable oil
- 1 egg
- 1 tablespoon orange zest
Instructions
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 225 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I adapted the recipe for available ingredients and these turned out fluffy and delicious. I substituted one banana for the egg, added a pinch of clove powder and used Olive Oil. I soaked the orange zest in a dash of honey along with 1/2 cup raisins. Squeezed the juice of 2 oranges which was around 1 cup. Baked at 350 for 25 mins. 12 mini and 3 ramekins later the house smells wonderful ..oranges and warm smells of baking – perfect fall evening.
Made as per instructions using fresh squeezed orange juice. Although they were just a bit dry, the flavor was delicious. Amazing when heated in the microwave for 30 seconds and then slathered in butter. Will be making these on a regular basis!
Loved this! Cut sugar back to 1/3 cup, included some pulp with the fresh squeezed orange juice, and made as mini-muffins, cooking 15 minutes.
J’ai adoré ces muffins, je les recommande.
I had to add more juice because the batter was too doughy and thick. It also needs more “orange”taste, but it was fine as is. The taste went well with my coffee. I will probably experiment more with the ingredients proportions. I used a jumbo muffin pan which makes six. The baking time was about 25 minutes, but you’ll probably need to do the toothpick test when the tops are brown. I don’t like using paper liners. My muffin pan is non-stick, but I did grease the bottoms and sides with butter. The muffins pop right of the pan.
very good , The flavedo make the muffin more spicy,It taste not very sweet,look nice when we put the Orange slice on the top of muffin.
I used wrong flour to make it but it also delicious. I put some slices of oranges on the muffins , these looked like so beautiful.
I used this as a base recipe. I wanted to use up some oranges that were about to go bad. I mostly followed the recipe, but used 2 tsp of baking powder and 1/2 tsp of baking soda and added some sweetened coconut flakes to the batter (didn’t measure, just eyeballed it) and added an orange glaze on top and I baked them at 350 for the same amount of time as specified. They’re not dry or biscuit like, they’re dense. They do become more moist and flavorful after sitting a couple days, covered. Not a bad recipe, glad that I tried it!
This was outstanding. Moist, tender and the orange was not overpowering. What an easy recipe for a quick item to whip up. Used Truvia baking sugar, 1/2 whole wheat and 1/2 white flour. Very nice.
They are beyond wonderful and delicious! They are light and fluffy and moist! They are more like cupcakes, though.
A fun little twist is to reduce orange juice by 1/4 cup and add 1/4 cup cherry juice.
Simple and delicious
I found it does not taste like orange as much as I would like, and these muffins are quite dr.
I made these with half honey substituted for half the amount of sugar, a little more orange juice, a little less orange zest, apple sauce instead of oil, and all whole wheat flour. I cooked them at 400 for 15 minutes. My husband said these were fine. I thought they were a little more like a corn muffin but he likes them so I gave this recipe a four.
Terrific muffins! The taste was the perfect orangey-sweetness that’s great for anytime of the day. A couple of things that I realized were that the muffins were done in about 15 minutes at 375 degrees Farenheit, and even then a bit overbaked. I had mixed my flour 1 cup all- purpose and 1 cup whole wheat. I added more orange zest, like one reviewer said, and it’s tasted wonderful. However The texture was kind of dry.
Delicious! I used clementine rind, and 1 1/2 tbsp.
My favorite muffins. Flavorful and not overly sweet like many muffins are. I add a tsp of vanilla. Sometimes I add a crumble topping of butter, flour, brown sugar, and almonds.
I really liked these! Exactly the orange flavor I was looking for. I did use applesauce instead of oil and a couple of spoonfulls of vanilla yogurt. They are moist and delicious.
A little dry and crumbly. I added 1/2 tsp of orange extract and the flavor is still mild.
Delicious!
I like the flavor, but I do not like the texture. Its too dry. I baked at 390 and added a couple drops of vanilla and a dash of cinnimon. I also added a bit more orange juice than it said to. Once it cooled, I brushed a little orange juice on top of them and sprinkled sugar. It improved them.