Monday, April 18, 2011

Raspberry Orange Muffins

This is my first month’s Secret Recipe Club “assignment!”  Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by the deadline.  It’s a secret because the blog owner does not know you are doing this until the reveal date.  My secret blog  this month was Phe.MOM.enom which is written by Holly.  Holly has an adorable blog and there were many recipes that i wanted to try but i had lots of raspberries in my house and wanted to make some muffins.  As you can tell lately i have been making tons of muffins since they are easy for my “on the run” breakfasts.  For these muffins I decided not to do whole wheat flour but keep the white flour as is.  However i did remove all the sugar and use apple sauce and honey instead. These muffins are delicious with the perfect tart flavor and sweetness from the raspberries and hint of zest from the orange.

Raspberry Orange Muffins

Adapted from Phe.MOM.enom

Yields: 12 muffins | Prep Time: 20 minutes | Bake Time: 25 minutes

Grated zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 Tbsp honey
1 stick (8 Tbsp) unsalted butter, melted and cooled
1/3 cup apple sauce
2 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup raspberries – fresh, preferably, or frozen (not thawed)
Additional – 1/3 cup sliced almonds, for topping (optional)

Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (optional). 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 raspberries. Divide the batter evenly among the muffin cups. Sprinkle muffins with almonds.

Bake for 22 to 25 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.

Other Similar Recipes:

Apple and Carrot Bran Muffins
Blueberry Quinoa Pecan Muffins
Maple Spice Muffins
Swedish Rye Limpa

One Year Ago: Strawberry Scones

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28 Responses to “Raspberry Orange Muffins”

  1. 1

    Sukaina — April 18, 2011 @ 5:23 am

    I love muffins that have a perfect domed appearance like yours. Wouldn’t mind one….or two right now!

  2. 2

    ansoiwhisper — April 18, 2011 @ 5:23 am

    they look delicious. I must try this recipe now that raspberries are so sweet and everywhere.
    Have a wonderful day!

  3. 3

    Molly — April 18, 2011 @ 5:52 am

    These look lovely. Absolutely lovely.

  4. 4

    Amanda — April 18, 2011 @ 7:51 am

    These look wonderful! So glad you played along, it’s been such fun checking out everyone’s recipes!

  5. 5

    Holly — April 18, 2011 @ 8:23 am

    I love those muffins and love what you did with them! I can’t wait to try this version now. Beautiful!

  6. 6

    carolinaheartstrings — April 18, 2011 @ 10:35 am

    Wow does that look great. Awesome pictures.

  7. 7

    Splendid Willow — April 18, 2011 @ 12:24 pm

    Hi my friend – I am waiting for my delivery! (:

    Ledsen att jag inte hann med cch ringa dig – men jag taenker paa er !

    Warm hugs


  8. 8

    marla — April 18, 2011 @ 6:08 pm

    Loving the idea of these healthy little buttermilk muffins with all those raspberries poking through.

  9. 9

    Tami — April 19, 2011 @ 9:09 am

    I love fresh raspberries. I bet the combo of orange and raspberry is delish!

  10. 10

    Juliana — April 19, 2011 @ 12:43 pm

    Oh! Orange and raspberries in a muffin…they sure look great and so pretty. These would be great at anytime. Lovely pictures. Have a great week ahead 🙂

  11. 11

    Becs — April 19, 2011 @ 1:07 pm

    I love the fact you’ve swap processed sugar for more natural sources of sweetness. Mmmm, delish!

  12. 12

    Maddie — April 20, 2011 @ 6:27 pm

    What a cool idea, Ewa—and the results don’t look half-bad, either! 😉

  13. 13

    Maris (In Good Taste) — April 21, 2011 @ 2:32 am

    Craving these delicious muffins. Love the fresh raspberries!

  14. 14

    Nami @ Just One Cookbook — April 22, 2011 @ 2:54 pm

    Beautiful pictures and delicious cupcakes… I really enjoy your photography and wish that I can have a piece of those cupcakes. I like orange (anything citrus) in the sweets and I’d love this!

  15. 15

    cooking rookie — April 23, 2011 @ 7:18 pm

    Such nice muffins! Yum! I have never added buttermilk before, this is certainly worth a try!
    By the way, I also joined the secret recipe club this month, so see you there 🙂

  16. 16

    Magic of Spice — April 25, 2011 @ 1:01 pm

    I love the sound of this combination…raspberry and orange must be delightful and they look gorgeous 🙂

  17. 17

    deeba — April 25, 2011 @ 5:07 pm

    Ooooh I absolutely love the look of these Ewa…great dome and perfect flavours. Fruit in bakes never fails, and this one is a winner! GREAT pick!

  18. 18

    Megan — May 3, 2011 @ 7:40 am

    Raspberries are my favorite and I’ve been thinking about muffins lately. I sure could like one of these!

  19. 19

    stephanie — May 3, 2011 @ 11:57 am

    Wow! How elegant looking!

  20. 20

    Maria — May 3, 2011 @ 2:09 pm

    Such pretty muffins!

  21. 21

    Alison @ Ingredients, Inc. — May 3, 2011 @ 2:34 pm

    These look great! Love getting your blog

  22. 22

    Amber | Bluebonnets & Brownies — May 5, 2011 @ 9:43 am

    That is one absolutely gorgeous muffin. I love how light and crispy it looks.

  23. 23

    Alessio — May 18, 2011 @ 2:15 pm

    Just had the first raspberries of the season (it has been unusually dry here..), some orange segments where in the bowl as well… I wish I had one of these muffins on the side 😀

  24. 24

    Suzanne — May 29, 2011 @ 8:15 pm

    Making these in the morning. Can’t believe it has taken me this long! I can almost taste them now. YUM!!

    • Delishhh replied: — May 31st, 2011 @ 6:43 am

      Suzanne – Hope you had a great weekend – so i am very curious how did it turn out!

  25. 25

    Suzanne — May 31, 2011 @ 8:00 am

    They were fabulous! So, I didn’t have an orange, so I used some orange marmalade and a little lime juice. I also didn’t have any applesauce, so I used Greek yogurt. My family couldn’t get enough! We finished up the last couple of muffins at breakfast this morning. Next up – BLACKBERRIES! I have some in the refrigerator now and since we are out of the Raspberry Muffins, I think it is time for more. 😀 Most excellent recipe! Thanks from the whole famdamily!

    • Delishhh replied: — May 31st, 2011 @ 8:14 am

      Suzanne – oh greek yogurt and orange marmalde sound like awesome substitute for any muffin recipe. Just made me think of that i made a while back and had orange marmalde in it and was sooo good. Let me know what you make with those blackberries 🙂 Have a great week!

  26. 26

    Karina Fuentes — December 13, 2011 @ 3:45 pm

    GREAT pick! This is a great looking loaf and incredibly delightful french…

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