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RECIPE
16 INGREDIENTS 12 STEPS 30min

Orange and Fennel Muffins

Orange and Fennel make these fluffy muffins incredibly unique and satisfying! Perfect for making back-to-school mornings a little easier!
Orange and Fennel Muffins Recipe | SideChef
Orange and Fennel make these fluffy muffins incredibly unique and satisfying! Perfect for making back-to-school mornings a little easier!
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
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I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
30min
Total Time
$0.79
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Fennel Orange Streusel

1/2 tsp
Ground Fennel
2 Tbsp
Brown Sugar
37g
1/4 cup
57g

Orange Muffins

1 cup
2 1/2 cups
1 Tbsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
2
or 1/2 cup Sour Cream
3/4 cup
1/3 cup
Whole Milk
80g
2/3 cup
135g
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
338
FAT
14.9 g
PROTEIN
4.7 g
CARBS
45.2 g

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 Instructions

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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 (1/2 tsp) , Granulated Sugar (3 Tbsp) , and Brown Sugar (2 Tbsp) . Pour in Unsalted Butter (1/4 cup) and Orange Juice (1 Tbsp) 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 (1 Tbsp) , Baking Soda (1/2 tsp) , and Salt (1/2 tsp) . 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 Orange Juice (1 cup) 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.
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Nutrition Per Serving
Calories
338
% Daily Value*
Fat
14.9 g
19%
Saturated Fat
9.1 g
45%
Trans Fat
0.0 g
--
Cholesterol
68.1 mg
23%
Carbohydrates
45.2 g
16%
Fiber
0.9 g
3%
Sugars
20.8 g
--
Protein
4.7 g
9%
Sodium
291.9 mg
13%
Vitamin D
0.2 µg
1%
Calcium
57.2 mg
4%
Iron
1.7 mg
9%
Potassium
103.2 mg
2%
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