This weekend’s blood orange extravaganza continues with these tasty blood orange muffins. And I learned today that mixing beautiful crimson blood orange juice with powdered sugar will yield something that looks more like raspberry icing. It tastes good though, and that’s all that matters.
Muffins can be a great way to use up fruit curd, especially the homemade kind that isn’t meant to keep for weeks at a time. I’m glad I added some zest to the batter as well, as it really lightens up the muffins and gives them a nice delicate citrus flavor.
- 2 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup milk
- 3/4 cup blood orange curd
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- zest of 1 blood orange
- 4 teaspoons blood orange juice
- About 1 3/4 cups powdered sugar
Preheat oven to 400 degrees. Line two muffin tins with paper liners; this recipe makes 16 muffins.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine beaten eggs, milk, curd, vegetable oil, vanilla extract, and zest and stir to completely combine. Add all at once to dry ingredients and stir just until no dry streaks remain.
Using a 2-inch cookie scoop, drop scoops of batter into muffin tins. Bake for 15-17 minutes, until tops are just golden brown and a cake tester comes out clean. Remove from oven, then remove from tins and place on wire racks to cool.
To make icing, combine juice and powdered sugar in a small bowl and stir until smooth. Place in a zip-top bag and snip off the end to pipe, or just drizzle with a spoon. Store in an airtight container at room temperature.