ORANGE MUFFIN:

The simplicity and versatility of muffins make them a suitable option for any occasion, but they are especially fitting for a relaxed tea time among friends or a quiet moment of personal reflection. Thus, these little delights turn afternoon tea into not just a break but a celebration of good company and the simple pleasures of life.

The best orange muffin is a symphony of citrus perfection, a harmonious blend of sunshine-infused flavor and moist, tender texture. What sets it apart is the vibrant zest that wakes up the taste buds, imparting a citrusy brightness that lingers with each bite. The batter, carefully crafted with just the right balance of ingredients, ensures a moist crumb that is neither too dense nor too airy.

Orange Muffine

The magic unfolds in the oven as the muffins rise to a golden perfection, emanating an irresistible aroma that beckons all within proximity. The crown jewel is the burst of orange flavor, not just from the zest but also a hint of freshly squeezed juice, creating a multidimensional citrus experience.

The exterior boasts a delicate crust that gives way to a pillowy interior, offering a delightful contrast in each mouthful. Whether enjoyed as a breakfast treat or an afternoon indulgence, the best orange muffin encapsulates the essence of citrus delight. It is a testament to the artistry of baking, where the simplicity of quality ingredients and meticulous balance converge to create a memorable and utterly delicious culinary experience.

Let's go to the recipe!

Necessary Utensils:

• Cupcake pan

• Fouet

Ingredients:

• 300g wheat flour (or you can learn here our gluten-free flour mix to replace)

• 1 tsp baking powder

• 1/2 tsp salt

• 120g granulated sugar 


• 2 orange zest

• 120g melted butter

• 120g fresh orange juice 


• 60g condensed milk (or you can learn how to make your own condensed milk here)

• 60g yogurt (natural flavour)

• 1 tsp vanilla bean paste (or vanilla extract)

• 2 Sliced Oranges

The secret to this recipe lies in the pre-preparation of the orange slices. To prevent bitterness in the muffins, plan to start the recipe at least 2 hours in advance and follow this process:

• Wash the oranges,

• Gently grate them to remove the outer part of the peel, where the aroma is concentrated and, consequently, the bitterness,

• Slice the washed oranges with 1cm thick (remove the seeds);

• In a saucepan, add 500ml of water and let it boil,

• When it boils, add the orange slices and let them cook for 5 minutes,

• Remove the liquid and let the oranges rest in the refrigerator for 30 minutes,

• Repeat the boiling process, remove the liquid again, and let the oranges rest in the refrigerator once more.

• While the oranges cool, you can begin the batter preparation process.

Images taken by @nm_meiyee's post on Instagram.

Let’s Bake:

1. Preheat the oven to 180ºC (350ºF) for, at least, 15 minutes, then prepare the cupcake pan with kitchen oil or butter (if you decide to use the cupcake wrapper, there’s no need to grease it).

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Place the orange slices into the prepared cupcake pan. Set aside.

4. In another bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is a light orange color. 

5. Add the orange juice, condensed milk, melted butter or olive oil, yogurt and vanilla, whisk until combined. 

6. Pour into the flour mixture and whisk together just until all of the flour is incorporated. 

7. Pour the cake batter on top of the orange slices (inside the prepared pan).

8. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. 

9. Let the cake cool completely in the pan (out of the oven, in a in a windless place). 

10. Remove and enjoy.