CITRUS MUFFINS
Enjoy these baked citrus muffins that are ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
- In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
CITRUS MUFFINS
Make and share this Citrus Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
- In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
- Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).
Nutrition Facts : Calories 154.3, Fat 8.1, SaturatedFat 5, Cholesterol 21.6, Sodium 393.8, Carbohydrate 19.6, Fiber 0.9, Sugar 14, Protein 2.1
CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
LIL' CITRUS MUFFINS
Here is another treat I made for church on Sunday.... These are really yummy! With this batch I used lemon zest...I have some orange zest in the freezer too and I may just have to try these muffins with the orange next!
Provided by Voyager 1977
Categories Breads
Time 23m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
- In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
- In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
- Add egg; beat until smooth.
- Mix in sour cream, vanilla and orange zest.
- Add flour mixture; mix just until dry ingredients are moistened.
- (Do not overmix.)
- Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
- Bake 12-13 minutes or until light golden brown.
- Do not overbake.
- Cool in pan 3 minutes; remove from pan.
- Cool slightly.
- For topping, dip tops of warm muffins into butter and then into sugar.
- Serve warm.
Nutrition Facts : Calories 90.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.6, Sodium 58.8, Carbohydrate 12.6, Fiber 0.2, Sugar 8.4, Protein 1
LEMON MUFFINS
Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- 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, lemon zest and salt; mix well. In a small bowl, combine milk, 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 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g
CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY
Inspired by Huckleberry Cafe in Santa Monica, CA, these tiny muffins pack a bright citrus punch and a moist crumb spotted with crunchy poppy seeds. Once baked, they're slathered with even more citrusy goodness and topped with adorably tiny candied kumquat rings. Make the most of citrus season and experiment with different varieties-like zest from a Buddha's Hand lemon or the juice of a ruby red grapefruit!
Provided by Amanda Berrill
Categories Snacks
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
- Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
- In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
- Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
- Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
- Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
- Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
- Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
- Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
- Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
- Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
- The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 28 grams
CITRUS BURST MUFFINS
Make and share this Citrus Burst Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F; grease or line a 12 cup muffin pan.
- Combine flour, both sugars, baking powder and baking soda in a medium bowl.
- Combine milk, orange juice, oil and egg in a separate bowl.
- Add liquid ingredients to dry ingredients; stir just until ingredients are moistened.
- Stir in orange flavored craisins and orange peel.
- Divide batter evenly among muffin cups; sprinkle on tops with pecans and sugar.
- Bake for 18-20 minutes or until golden brown.
- Cool 5 minutes in pan then cool on wire rack.
Nutrition Facts : Calories 262.9, Fat 9.6, SaturatedFat 1.5, Cholesterol 19.5, Sodium 129.9, Carbohydrate 42.7, Fiber 1.7, Sugar 23, Protein 3.5
CITRUS-CURRANT SUNSHINE MUFFINS
Make and share this Citrus-Currant Sunshine Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Center a rack in the oven; preheat oven to 375°.
- Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
- Place the muffin pan on a baking sheet.
- In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
- Whisk in the flour, baking powder, baking soda, and salt.
- In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
- 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--a few lumps are better than overmixing the batter.
- Fold in the currants.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : Calories 223.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.4, Sodium 116.2, Carbohydrate 33.5, Fiber 1.2, Sugar 16.3, Protein 3.8
CITRUS-SCENTED SEEDED MUFFINS
Provided by Christina Pirello
Yield Makes 24 mini muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
- Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
- Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)
CRANBERRY CITRUS MUFFINS
Make and share this Cranberry Citrus Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 17
Steps:
- Combine first 6 ingredients in a medium bowl.
- In another bowl combine milk and next 8 ingredients mix well.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 18 muffin cups coated with cooking spray.
- Sprinkle the 6 tablespoons of sugar evenly over batter.
- Bake at 400º for 18 minutes or until done.
- Remove from pans immediately, and cool on a wire rack.
Nutrition Facts : Calories 162.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 14, Sodium 215.5, Carbohydrate 31.4, Fiber 0.9, Sugar 16.9, Protein 3.5
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