Orange and Fennel make these fluffy muffins incredibly unique and satisfying! Perfect for making back-to-school mornings a little easier!
Total Time
30min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
12
Ingredients
Fennel Orange Streusel
•
1/4
Orange
, juiced
•
1/2
cup
All-Purpose Flour
•
as needed
Ground Fennel
•
3
Tbsp
Granulated Sugar
•
2
Tbsp
Brown Sugar
•
4
Tbsp
Unsalted Butter
, melted
Orange Muffins
•
3
Oranges
, juiced
•
2 1/2
cups
All-Purpose Flour
•
4
tsp
Baking Powder
•
as needed
Baking Soda
•
as needed
Salt
•
2
Eggs
or 1/2 cup Sour Cream
•
3/4
cup
Granulated Sugar
•
1
Tbsp
Vanilla Extract
•
1/3
cup
Whole Milk
•
2/3
cup
Unsalted Butter
, melted
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.
5.
In a separate mixing bowl, whisk together Eggs (2) and Granulated Sugar (3/4 cup) for 1 minute or until light and creamy.
6.
Add in the Whole Milk (1/3 cup) and 1 cup of juice from Oranges (3) and whisk for 30 seconds.
7.
Add Vanilla Extract (1 Tbsp) and whisk until well combined. Slowly pour in the Unsalted Butter (2/3 cup) while whisking.
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.
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.
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.
11.
Bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
12.
Cool for 10 minutes before removing from the pan and cooling completely on a rack.
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.
Nutrition Per Serving
CALORIES
316
FAT
14.1 g
PROTEIN
3.5 g
CARBS
42.8 g
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