These fluffy orange muffins are a delightful twist on a classic, bringing the bright, zesty flavors of Mexico to your breakfast table. Imagine the burst of sunshine in every bite – a perfect blend of sweet and tangy, with a moist crumb that melts in your mouth. Made with simple ingredients readily available in most kitchens, these muffins are surprisingly easy to create, even for novice bakers. The vibrant orange hue and irresistible aroma will make them a welcome addition to any brunch or afternoon tea. They're equally enjoyable on their own or paired with a dollop of cream cheese frosting or a sprinkle of cinnamon sugar.
Beyond their deliciousness, these muffins are incredibly versatile. Feel free to experiment with add-ins like chopped nuts, chocolate chips, or even a hint of spice. For a truly authentic Mexican touch, consider incorporating a pinch of ground cinnamon or a teaspoon of orange zest. To learn how to bake these sunshine-filled treats, let's dive into the step-by-step instructions below.
Tools Needed
- Mixer (hand mixer or stand mixer)
- Bowls
- Sieve
- Muffin tins
- Spatula
Ingredients
- All-purpose wheat flour: 2 1/2 cups
- Condensed milk: 390g can
- Natural orange juice: 1 cup
- Orange zest: 2 oranges
- Eggs: 4
- Butter: 380g (2 sticks of 190g each)
- Baking powder: 1 tablespoon
- Vanilla extract: 2 tablespoons
- Salt: a pinch
Step-by-Step Instructions
Step 1. Creaming the Wet Ingredients
- Crack the eggs into a bowl and add a pinch of salt. Beat for 5-6 minutes at high speed using a mixer.
- Add the orange zest, vanilla extract, and condensed milk. Beat for another minute at low speed.
- Gradually add the orange juice while mixing on medium speed.
- Gradually add the softened butter while beating on medium speed until the batter is smooth.
Step 2. Combining Dry and Wet Ingredients
- Sift the flour and baking powder into the mixture and mix until combined.
- Use a spatula to ensure all ingredients are well incorporated, scraping down the sides and bottom of the bowl.
Step 3. Baking the Muffins
- Prepare the muffin tins by greasing them with a mixture of vegetable shortening and flour.
- Fill the muffin tins about three-quarters full with batter.
- Preheat oven to 200°C (400°F), then reduce to 180°C (350°F) after placing the muffins in the oven. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4. Cooling and Serving
- Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Ensure the vegetable shortening is completely liquid before mixing with the flour for greasing the muffin tins.
- Baking time may vary depending on your oven. Check for doneness after 40 minutes.
Nutrition
- N/A
FAQs
1. Can I substitute the oil for butter in these muffins?
Yes, you can! Use melted unsalted butter instead of oil for a richer flavor. Keep in mind that the muffins might be slightly denser.
2. How can I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
3. What makes these muffins a 'Mexican treat'?
The bright citrusy flavor of the oranges is reminiscent of many Mexican desserts and drinks. The recipe itself is adapted to highlight those flavors rather than being a traditional Mexican recipe.
These fluffy orange muffins are a delightful addition to any occasion, from a casual breakfast to a festive gathering. Their vibrant flavor and simple preparation make them a perfect treat for both experienced bakers and beginners alike. Enjoy the sunshine in every bite!