One of my good friends at school had a breakfast brunch for her birthday. While she was making most of the main food (quiches and mass amounts of bacon were present), I thought making some delicious sweet muffins would be a great addition. I was debating between Coffee Cake Muffins and Orange Raspberry Muffins, but decided on Orange Raspberry based on the birthday girl’s request and my craving for berries. Although, I promise to make Coffee Cake Muffins in the future, keep reading to find the Orange Raspberry Muffin recipe!
I liked the flavor of these muffins, but I think I may have used too much buttermilk. The insides of the muffins were a bit gooey, as you can kind of see in the picture below. The recipe I was going off of called for 2/3 cup of sour cream or low-fat yogurt, but I thought buttermilk would add better flavor. I added more buttermilk, because I thought the amount of orange juice would be less than that called for in the recipe. The recipe said to cook for 20 minutes, but towards the end I was baking them for almost 35-40 minutes and they still weren’t getting better.
I’ll definitely try this recipe again, because I don’t like failing. Next time, I would only use 2/3 cup of buttermilk instead. But baking is a learning experience and I’m certainly still a student!
Total Time: 40 minutes Cooking Time: 20-25 minutes
Makes: 12 muffins
2 cups flour
½ cup sugar
1 cup buttermilk (BUT next time I would use 2/3 cup buttermilk)
1 tablespoon baking powder
1/3 cup vegetable oil
½ teaspoon salt
1 cup fresh raspberries
rind of one orange
juice from the one orange
(1) Preheat oven to 375 degrees. Combine flour, sugar, baking powder, salt and grated orange rind in a small bowl.
(2) Beat eggs in a medium or large-sized bowl. Add the buttermilk and oil and mix well. Slowly mix in the dry ingredients until all ingredients are mixed well. Note that in this section, I would use 2/3 cup of buttermilk instead of the 1 cup I originally used.
(3) Squeeze the juice from the one orange you used for the rind. Mix well.
(4) If using baking cups, pour batter into the cups till about ¾ full. If you are not using baking cups, make sure to spray the cupcake pan with oil or butter.
(5) Bake in oven for 20 – 25 minutes, till cooked through.
If anyone has any idea on where I messed up in ruining the texture, please let me know. I’m still learning!!
(Recipe Adapted from Driscoll’s)