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The muffins are super quick to make - as muffins tend to be. But what's special about them is their lovely orange colour and the fantastic smell while they’re baking – warm orange-and-spice, Christmas-just-around-the-corner aroma.
There's completely no reason why you wouldn't want to bake them in the middle of the summer but I do like the thick, comforting fragrance of the spices and orange zest when it's cold and dark outside.
Don’t expect them to rise as much as muffins normally would; that's probably due to the acidity of the orange, but their texture is nice and airy. Recipe adopted from Nigella's Christmas muffins.
orange muffinsServings: 12Time: about 40 minutes
- 250g plain flour
- 2 ½ tsp baking powder
- ½ tsp bicarb of soda
- 100g caster or Demerara sugar plus extra for the topping
- 1 tsp cinnamon
- a pinch of grated nutmeg
- 2 large oranges
- a few spoonfuls of candied orange peel
- 125ml milk
- 75ml vegetable oil
- 1 large egg
1. Prepare a 12 cup muffin tin lined with paper or silicone cases. Preheat the oven to 200C/400F/gas 6.
2. Mix all the dry ingredients (flour, baking powder and soda, sugar and spices) together in a large bowl. Grate in the orange zest, add the candied peel and stir well.
3. Squeeze the juice of the oranges into a jug and top up with milk, up to 200ml. Add the oil and the egg and whisk until combined. Pour into the dry ingredients and fold quickly, without over mixing. Spoon into the muffin cases, sprinkle with the extra Demerara sugar and bake for 20 minutes.
4. Cool in the tin for 5 minutes then remove them from the tin and cool completely on a wire rack.