Light & Fluffy Orange Muffins Recipe! I have an amazing friend Christina, who I hadn't seen in years and was lucky enough to visit recently. She's the speediest and most efficient cook ever - and really has to be since she has 8 kids to feed! Seriously, she's awesome! Her husband was diagnosed with celiac disease, and so this powerhouse has been whipping together yummy gluten-free recipes ever since! She's the talent behind the chocolate sheet cake recipe I posted awhile back. She came up with a lemon-y version of this recipe, which I've turned into delicious fluffy orange muffins - I'll post the lemon poppy seed version soon, no worries. Meanwhile, enjoy!
Makes 24 muffins
Preheat oven to 350 F. Line tins with paper liners or spray with GF nonstick cooking spray.
In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp poppy seeds (optional - use if you want to make orange-poppy seed muffins)
Add and beat 2-3 minutes until nice and smooth, using whisk attachments:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 - 1 1/2 cup sugar (They're more of a dessert if you add the extra sugar, but we like it with less)
1 cup butter, softened
1/4 cup orange juice
zest of 1 orange
15 drops wild orange essential oil (OR zest of 1-2 more oranges)
Divide into prepared muffin cups. If you have concerns about your muffins sinking in the middle, you can let the batter rest in the muffin tins for 20 minutes before baking. I've tried it both ways and never had issues, but I do find they rise a little extra if you've let them rest before baking. Bake muffins at 350 F for 15-20 minutes until golden brown on top.
3/4 cup powdered sugar
3 Tbsp orange juice
These are made using muffin cup liners a little larger than average. Glaze before eating.
Light & Fluffy Orange Muffins
Inspired by my amazing friend, Christina Hansen's lemon poppy seed muffin recipe. Thanks Christina!Makes 24 muffins
Preheat oven to 350 F. Line tins with paper liners or spray with GF nonstick cooking spray.
In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp poppy seeds (optional - use if you want to make orange-poppy seed muffins)
Add and beat 2-3 minutes until nice and smooth, using whisk attachments:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 - 1 1/2 cup sugar (They're more of a dessert if you add the extra sugar, but we like it with less)
1 cup butter, softened
1/4 cup orange juice
zest of 1 orange
15 drops wild orange essential oil (OR zest of 1-2 more oranges)
Divide into prepared muffin cups. If you have concerns about your muffins sinking in the middle, you can let the batter rest in the muffin tins for 20 minutes before baking. I've tried it both ways and never had issues, but I do find they rise a little extra if you've let them rest before baking. Bake muffins at 350 F for 15-20 minutes until golden brown on top.
These are made using average-sized muffin cup liners.
While muffins are still warm/hot, whisk together and glaze over the top of the muffins:3/4 cup powdered sugar
3 Tbsp orange juice
Fresh Orange Muffins with Orange Glaze on Top.
Move to cooling rack and eat warm or cooled! Enjoy!
You’re welcome! ;)
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