Orange Strawberry Muffins
Now that spring is here, we’re starting to see all those delicious spring and summer fruits I love so much. Fruits like blueberries, strawberries, raspberries and blackberries. Whenever I see baskets and baskets of fresh strawberries I know that spring is here and all those delicious stone fruits like cherries and peaches aren’t too far behind. But what’s really great about strawberry season is the fact that citrus season is still going strong!
I love citrus almost as much as I love strawberries. But it has to be the right kind of citrus. I mean Navel Oranges are available year ’round and let’s be honest, they’re nothing special. The same can be said about Eureka lemons. But Meyer Lemons or Shasta Gold Oranges… now that’s another story. Those are little spheres I will drive out of my way for. Those are the spheres that really taste like oranges and lemons. The citrus that all those amazing lemon bars and fresh squeezed orange juice come from. They’re also the fruits I use to make cocktails and pastries. Pastries like these Orange Strawberry Muffins.
Muffins with fruit are the best kinds of muffins, especially when it’s fresh fruit. Blueberry or raspberry muffins may be the most common, but that doesn’t mean they’re the only fruit muffins out there. Cranberry are popular in the fall and winter and I’ve even made rhubarb muffins in the spring. So, strawberry seemed like another great option, especially when combined with blood oranges.
Combining strawberries with citrus is nothing new. You see them frequently with lemons since those sweet and tart flavors go so well together. But combine them with oranges and you still get a tang, only sweeter. While some recipes simply add an orange glaze to the finished muffin, I added zest and juice to the batter giving it that distinct orange flavor throughout. Folding in fresh strawberries, means you get a mouthful of berry with every bite. But the orange flavor in the muffins isn’t enough. Finishing them off with a sweet orange glaze means you’ve got dessert for breakfast. While I’ll absolutely eat these muffins at room temperature, my favorite way to enjoy them is right out of the oven with a pad of melted butter on top. After all, who doesn’t love a hot breakfast, especially when it’s sweet and served with a hot cup of coffee.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon finely grated orange zest
- 1 cup orange juice
- 1/2 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups chopped strawberries, divided
- 1 cup powdered sugar
- 1 tablespoon blood orange juice
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or cooking spray and set aside.
- Whisk the flour, baking powder and salt together in a bowl and set aside.
- Combine sugar, zest, orange juice, yogurt, egg, and vanilla together in a large mixing bowl until combined. Gradually add the dry ingredients until just combined.
- Add a large spoonful of batter to each muffin well. Fold 2 cups of berries into remaining batter and divide between the muffins wells. Top the muffins with the remaining berries. Bake until the muffins are golden-brown and a toothpick, when inserted, comes out clean, 17 to 20 minutes. Cool for 5 minutes, then transfer to a rack to cool completely.
- While the muffins cool, whisk together the powdered sugar and orange juice in a small bowl until the glaze has a thick, pourable consistency. Drizzle the glaze over the cooled muffins. Serve.
