Orange season is coming to a close and I still had a couple of oranges to use up in the refrigerator. I found this recipe for Orange Oat Muffins by Technicolor Kitchen. The muffins comes together quickly and are bursting with orange flavor, zest and juice. The oats add a nice texture. Be sure to sprinkle plenty on top of the muffins before baking.
Orange Oat Muffins
Adapted from Technicolor Kitchen, originally by Short and Sweet
~9 Muffins
zest of 2 oranges
1/2 c +2 tablespoons sugar
1/3 cup canola oil
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup + 1 tablespoon orange juice
4 tablespoons rolled oats + more for topping
1 1/2 cup all purpose flour
2 1/2 teaspoons baking powder
pinch salt
Preheat oven to 375 degrees F. Line a muffin pan with liners or lightly grease.
In a large bowl, whisk together orange zest, sugar, oil, eggs, and vanilla until well combined and pale, 3-4 minutes. Stir in the orange juice and rolled outs.
In a small bowl, sift together flour, baking powder, and salt. Fold into the wet ingredients just until combined. Do not overmix. Pour into prepared muffin tins, filling each 3/4 full. Cover with a few rolled oats.
Bake in preheated oven until golden and toothpick inserted in center comes out clean, 20-25 minutes. Let cool in pan 5 minutes before removing to wire rack.
Serve warm or at room temperature.
Laurie says
These are wonderful! My son says they’re like drinking orange juice in a muffin. I made a few changes to the recipe to make it even healthier, but the foundation is all yours and they are delicious. Thanks so much. (I blogged them here.)
Tara says
I am so glad you enjoyed them!