Orange and poppy seeds muffins with a crumble

It won't be the first time I'm posting an orange muffin recipe (please visit here and there), but it's just another nice version with refreshing buttermilk and a crunchy crumble which will make you ask for more.


I have adapted the recipe from here. It's actually very common to add buttermilk to good muffins recipes but while reading that post It suddenly reminded me that I had some crumble left in the freezer since I always make apple crumble for Mr. Husband (well it's apple season).

Although I like baking I'm not a big fan of sweets so I've cut on the sweetness of the original recipe. I also added the orange pulp which gives a moist texture, natural sweetness and certainly more orangy taste. I do like this orange muffin recipe and I hope you enjoy it too. It's always nice when it's served freshly baked.




Ingredients
Makes 11-12 standard-size muffins
Prep: 5 min - Baking: 20 min

The orange muffin batter
  • 300g of all-purpose flour
  • 120 g 150g of caster sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp of poppy seeds
  • A pinch of salt
  • 200 ml of buttermilk (or 100 ml milk and 100 ml natural yoghurt)
  • 1 whole orange (zest, juice and pulp that you collect from the juicer)
  • 1 large egg, at room temperature and lightly beaten
  • 60 ml of oil
The crumble
  • 80 g of caster sugar
  • 70g of flour 
  • 50g of butter in cubes
  • 20g of almond powder
  • A good pinch of cinnamon or the zest of 1/2 orange



Preparation

The crumble
With the tip of your fingers, work the flour and the butter. Add the other ingredients and try to get a crumbly texture. Place in the freezer for 10 min (if you have time, since you are at it, make a good batch and keep it in the freezer).
The orange muffin
Preheat oven to 160 degrees C (fan oven). Prepare  a muffin tin (11 to 12) with cases, set aside.

Mix the liquid ingredients (milk/yoghurt or buttermilk, oil, orange juice and zest, pulp and a lightly beaten egg) in one side and the dry ingredients (flour, sugar, baking powder and soda, salt and poppy seeds) in a large bowl.

Stir to combine. By now, you know you should hardly combine (no blending, no whipping) the ingredients and never overmix a muffin batter in order to get an aery texture in your muffin.


Isn't that a good texture for a muffin?

Fill muffin cups/cases about ¾ full.
Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes. Place on wire racks. Dust with icing sugar once cool and Serve. I actually enjoyed them the next day, it tasted even more orangy...


2 comments :

  1. I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation.
    Wishing you the best of luck for all your blogging efforts.
    Heirloom seeds

    ReplyDelete
  2. Hi Khuran...

    Thanks for your sweet message...I hope to see you here often..

    ReplyDelete

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