Accidental Orange Raspberry Muffins Recipes

RASPBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 325ºF. Grease or line 16 muffin wells. Set aside.
• In a mixing bowl, rub together the sugar and orange zest with your fingertips until fragrant, about 1 minute. Whisk in the flour, salt and baking powder.
• In a glass measuring cup or separate bowl, whisk together the orange juice, milk, oil, vanilla extract and eggs.
• Pour the wet mixture into the dry and stir until completely combined and no dry streaks remain. Fold in the raspberries with a rubber spatula.
• Scoop the batter into the prepared muffin tin, filling about 2/3 full.
• Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before removing from the pan and serving.

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.