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Orange Berry Muffins

 

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I had the honor of choosing this week’s Dorie recipe, and I thought after a few weeks of decadent desserts we could use something a little lighter. These Orange Berry Muffins were just perfect! I have to say that as much as I love my KA mixer, I definitely don’t mind when a recipe comes along that’s simple and only requires a couple of mixing bowls. These muffins were quick and easy to throw together and have a perfectly light taste to them, which is a welcome change from my standard banana muffins, which are fairly heavy and sweet enough for dessert (although, they certainly have their place)! The orange flavor is nice and light and a perfect complement to the blueberries. These are going to be great for morning snacks, and it goes without saying that this was yet another Dorie recipe that hit the spot.

I believe that this recipe would adapt well to other fruit combinations. The first one that comes to mind is lemon/raspberry. I am not a huge fan of lemon, but I think that these flavors would complement each other very well in these muffins.

Our group of Dorie fanatics keeps growing! This week Nikki of Crazy Delicious and Ashley of eat me, delicious have joined us. Welcome girls! I have created a small blogroll on my right sidebar with everyone’s blog links… check out the muffins made by the rest of the gang!

Check back next Tuesday to see the Black and White Cake.

Last week: Perfection Pound Cake

Orange Berry Muffins

(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 3)

Ingredients:
Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 Tablespoons honey
1 stick (8 Tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh, preferably, or frozen (not thawed)

Decorating sugar, for topping (optional)

Getting Ready:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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41 Responses to “Orange Berry Muffins”

  1. April on January 29, 2008 at 8:46 am

    Oh yum! Raspberry/Lemon! Those sound wonderful! Great looking muffins!

    Reply

  2. Michelle on January 29, 2008 at 8:51 am

    Thanks April!

    Reply

  3. slush on January 29, 2008 at 10:15 am

    Your picture is adorable! They are totally awesome breakfast muffins. We loved them too. I will def make them again.

    Reply

  4. Michelle on January 29, 2008 at 10:41 am

    Aw thanks Laurie! I think these will certainly be my default blueberry muffins – they are so light and tasty.

    Reply

  5. nikki57 on January 29, 2008 at 12:22 pm

    Your muffins look absolutely adorable! I agree with April, Raspberry/Lemon sounds like another great combo!

    Reply

  6. Michelle on January 29, 2008 at 12:44 pm

    Thanks Nikki! I don’t *love* lemon, but I had a lemon raspberry cake once that I thought was fabulous! So I think they would work well in the muffins as well.

    Reply

  7. Kate on January 29, 2008 at 12:48 pm

    Ohhh I love blueberry muffins! And the orange sounds like such a great flavor to go with.

    Reply

  8. Michelle on January 29, 2008 at 12:55 pm

    Kate – I would definitely recommend giving them a try!

    Reply

  9. Amber on January 29, 2008 at 1:56 pm

    These look awesome!! I am really craving a blueberry muffin now. Or just the pile of blueberries on the plate would do. :)

    Reply

  10. Michelle on January 29, 2008 at 2:00 pm

    Thanks Amber! These will definitely hit the spot for you.

    Reply

  11. Erin on January 29, 2008 at 4:58 pm

    Those look so good! There’s nothing better than homemade muffins. I think the lemon/raspberry combination would be wonderful! I bought this cookbook after being inspired by your posts. This looks like such a great way to get yourself to try all the recipes. It looks like you’ve been having a lot of fun with it- I’m jealous! =)

    Reply

  12. Michelle on January 29, 2008 at 5:05 pm

    Thanks Erin! I love homemade muffins as well. I really hope you enjoy the cookbook – it’s full of wonderful recipes. And you are more than welcome to join us if you’d like! :)

    Reply

  13. Aud on January 29, 2008 at 5:20 pm

    i have to stop reading your blog while at work… i’m starting to drool on my keyboard and work papers!

    Reply

  14. Michelle on January 29, 2008 at 5:23 pm

    Haha Aud, you rock :)

    Reply

  15. Ashley on January 29, 2008 at 7:51 pm

    Ooo lemon raspberry is an excellent suggested modification of this recipe! :) You described the muffins perfectly and they look yummy!

    Reply

  16. MrsPresley on January 29, 2008 at 8:14 pm

    i love the idea of lemon and raspberry! your muffins puffed up so much better than mine did!

    Reply

  17. Michelle on January 29, 2008 at 8:20 pm

    Thanks Jaime! Mine may have puffed, but yours browned so much better! We should combine our muffins ;-)

    Reply

  18. Michelle on January 29, 2008 at 9:21 pm

    Thanks Ashley!

    Reply

  19. Jhianna on January 30, 2008 at 5:08 pm

    Now that’s what I was hoping for when I put mine into the oven!

    Great photo composition, btw. I always draw a blank when it comes to that part of it. My steps are: put it on a plate, take pictures of it until I get one that’s not fuzzy, post it on the internet. *sigh*

    Reply

  20. Michelle on January 30, 2008 at 5:26 pm

    Jhianna – thank you! The food photography is something I am slowly growing more adept at. I’ve been blogging for about a year now and I’d say that my photography has just started to improve in the last couple of months.

    Reply

  21. Caitlin on January 31, 2008 at 10:00 pm

    Beautiful looking muffins! I absolutely love baking from Dorie’s recipes – they always seem to turn out! How could I get in on the TWD thing? I guess I’m just looking for more excuses to bake… :-)

    Reply

  22. Helene on February 1, 2008 at 12:42 am

    Wow I love this idea of a group baking out of Dorie’s Cookbook. What a great initiative. Those looks so good.

    Reply

  23. Emiline on February 1, 2008 at 2:25 am

    I’m so excited about your TWD. What a great idea! I’ve checked out that book so many time from the library, that I’m going to buy it. When I get it, I’m going to join in on the fun!

    Great muffins!

    Reply

  24. Michelle on February 1, 2008 at 8:31 am

    Hi Emiline – thanks! I am so excited that you want to join TWD! Definitely let me know when you get the book! :)

    Reply

  25. Michelle on February 1, 2008 at 8:32 am

    Thanks Helene! It’s been a lot of fun so far!

    Reply

  26. Michelle on February 1, 2008 at 8:32 am

    Caitlin – I will drop you an email!

    Reply

  27. kayte on February 1, 2008 at 11:58 pm

    these look fabulous chelle! i cannot wait to try them. i love muffins of all kinds and these look great for weekday breakfasts.

    Reply

  28. Michelle on February 2, 2008 at 9:20 am

    Thanks Kayte! If you give them a try let me know how you like them :)

    Reply

  29. Katrina on August 29, 2008 at 9:43 pm

    Found your blog through Rita at Clumbsy Cookie. She gave me the link to your Oreo cookie. I just made a homemade oreo that I was complaining about not tasting like oreos, I will have to try this one that you’ve made.
    You blog is amazing and great. Love it and all your food, photos and recipes!

    Reply

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  31. Miranda on December 5, 2010 at 9:37 pm

    I made two different variations on these today – Orange/Cranberry and Lemon/Raspberry. They turned out of so yummy! Great post!

    Reply

    • Michelle on December 6th, 2010 at 11:55 pm

      Oh! Love that you used this to make lemon/raspberry! Sounds delicious!

      Reply

  32. Jen on July 9, 2011 at 5:41 pm

    Orange/cranberry is GREAT

    Reply

  33. Eva on July 28, 2011 at 2:12 am

    I’m going to try this recipe with marionberries tomorrow morning! Sounds great, thanks!

    Reply

  34. Kate on January 22, 2012 at 8:57 pm

    I made these with cranberries since it was my favorite muffin at Starbucks! Great recipe. I didn’t mix the orange zest with the sugar so I’m not sure how that impacts the recipe.

    Reply

  35. TunaPuff on June 4, 2012 at 10:17 pm

    I made this as a quick bread instead of muffins, and it is fabulous! I have been specifically looking for a keeper buttermilk bread recipe, and this is IT. Most of the recipes I’ve tried have been on the heavy side, but not this one. Tender crumb, full of flavor, and moist. Bonus that is only has 1/3 cup sugar, and didn’t need more. Thank you!

    Reply

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  38. Mxchan04 on January 26, 2014 at 8:52 pm

    Just made these orange berry muffins. Didn’t have buttermilk so I used whole milk with a tablespoon of white vinegar. These are awesome. The hint of citrus is amazing. I’ve already eaten two! And these are for tomorrow! Lol. Makes more than a dozen regular sized muffins. I ended up with 18 with this recipe. Which is good because like I said, I already ate two and my son ate one too. Thanks for the recipe and post!

    Reply

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