Blood Orange and Raspberry Muffins
Time to admit a secret: most of the stuff I’ll be posting for the foreseeable future were made in advance over the long break from school I just finished. Good thing, too, because the idea of cooking and writing here right now doesn’t make me as happy as it usually does. Luckily my usual amount of excitement regarding food/drink was captured in the posts I’ve already written. Readers, (that may or may not actually exist) I hope that the recipes and crafts I publish here brighten your life. Sorry about the #feelings, I promise I don’t plan on sharing this much again (and honestly, I don’t really know why I’m doing it now) so don’t stop reading or anything…but give me a break, I don’t keep a diary.
I can honestly say these were the best muffins I’ve ever tasted. I’m assuming it’s the blood orange, because how could something this beautiful not taste amazing?! But, maybe it’s the raspberries, considering they are one of my favorite foods. Or maybe it’s because I made them with Emily (guest poster extraordinaire) and her positive cooking vibes (yeah, I said cooking vibes) were absorbed in the batter. Who knows? Regardless of the reason, I knew we’d succeeded with these muffins when the I went to their container the following morning after we made them and my family had devoured all but a few crumbs.
Muffins (makes about 12; adapted from “Baking: From My Home to Yours”)
– Grated zest and juice of 1 blood orange
– 3/4 cup buttermilk (I used dried, as per usual. Follow the instructions according to the container)
– 2 large eggs at room temperature
– 3 tbsp. honey
– 1 stick unsalted butter, melted and cooled
– 1/3 cup sugar
– 2 cups all-purpose flour
– 2 1/2 tsp. baking powder
– 1/4 tsp. baking soda
– 1/4 tsp. salt
– 1 cup raspberries, fresh or frozen (I used frozen, as I often do, and lived to tell the tale- but don’t thaw them unless you want a soggy muffin!)
– Raw sugar, for topping (optional)
Preheat the oven to 400 degrees F. Butter or spray 12 molds in a regular-size muffin tin. Place the muffin pan on a baking sheet (this will prevent the muffin bottoms from cooking too quickly and burning!)
Pour the blood orange juice into a large bowl and add enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In another large bowl, rub the sugar and orange zest together with your fingertips until the sugar begins to dampen. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and gently fold together with a rubber spatula. The batter will be lumpy, but that’s okay. Fold in the raspberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If using, sprinkle on the raw sugar after the muffins have baked for 10 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing muffins from the tin.
I absolutely LOVE the way these bad boys look in pictures!