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Orange and Fennel Muffins

16 INGREDIENTS • 12 STEPS • 30MINS

Orange and Fennel Muffins

Recipe
Orange and Fennel make these fluffy muffins incredibly unique and satisfying! Perfect for making back-to-school mornings a little easier!
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Orange and Fennel make these fluffy muffins incredibly unique and satisfying! Perfect for making back-to-school mornings a little easier!
30MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
12
us / metric
Fennel Orange Streusel
Orange
1/4
Orange, juiced
1 Tbsp juice needed
Ground Fennel
as needed
Ground Fennel
Brown Sugar
2 Tbsp
Brown Sugar
Unsalted Butter
4 Tbsp
Orange Muffins
Orange
3
Oranges, juiced
1 cup juice needed
Baking Powder
4 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Salt
as needed
Egg
2
Eggs
or 1/2 cup Sour Cream
Whole Milk
1/3 cup
Whole Milk
Unsalted Butter
2/3 cup
Nutrition Per Serving
VIEW ALL
Calories
316
Fat
14.1 g
Protein
3.5 g
Carbs
42.8 g
Add to plan
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Orange and Fennel Muffins
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

A good dairy-free option is 1/2 cup of full-fat coconut cream instead of 2 eggs. If using yogurt, use full-fat vanilla yogurt but please know that your muffins will have a yogurt flavor.

Store muffins wrapped individually in plastic wrap or an airtight container for up to 3 days.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don’t stick to it. You can also use muffin liners instead.
step 3
In a medium mixing bowl, make the streusel by whisking together All-Purpose Flour (1/2 cup), Ground Fennel (as needed), Granulated Sugar (3 Tbsp), and Brown Sugar (2 Tbsp). Pour in Unsalted Butter (4 Tbsp) and 1 Tbsp of juice from Orange (1/4) and mix until you have a crumbly mixture. Set aside.
step 4
In a large mixing bowl, add All-Purpose Flour (2 1/2 cups), Baking Powder (4 tsp), Baking Soda (as needed), and Salt (as needed). Whisk well and set aside.
step 5
In a separate mixing bowl, whisk together Eggs (2) and Granulated Sugar (3/4 cup) for 1 minute or until light and creamy.
step 6
Add in the Whole Milk (1/3 cup) and 1 cup of juice from Oranges (3) and whisk for 30 seconds.
step 7
Add Vanilla Extract (1 Tbsp) and whisk until well combined. Slowly pour in the Unsalted Butter (2/3 cup) while whisking.
step 8
Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center.
step 9
Once half the flour has been incorporated, add in your mix-ins. Fold until there are no streaks of dry flour anywhere in the batter.
step 10
Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops with a spoon and sprinkle on the orange fennel streusel.
step 11
Bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
step 12
Cool for 10 minutes before removing from the pan and cooling completely on a rack.
step 12 Cool for 10 minutes before removing from the pan and cooling completely on a rack.
Tags
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Breakfast
American
Brunch
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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