An orange muffin is a sunny-colored pastry that, with its taste and aroma, can transfer to warm shores, where under the southern sky, bright, Chinese lantern-like citrus fruits ripen on the trees. The year-round availability of this fruit makes the dessert relevant at any time of the year, and various recipes for baking it allow each sweet tooth to find its perfect orange muffin.

Classic orange muffin in the oven

For a classic orange muffin, you will need the following ingredients:

  • 500 g sifted wheat flour;
  • 5 g of baking powder;
  • 5 g of soda;
  • 250 g butter;
  • 400 g of white crystalline sugar;
  • 120 ml of milk;
  • 120 ml freshly squeezed orange juice;
  • 4 eggs;
  • 3 g of vanillin;
  • 3 g of salt;
  • grated zest of one orange.

Step by step dough kneading and cake baking:

  1. Combine the sifted flour with salt, baking powder and soda, mix the mixture with a whisk so that all components are evenly distributed.
  2. Beat soft butter with a mixer along with sugar and vanilla. When the mass becomes homogeneous, introduce one egg at a time. After kneading, beat for another three minutes.
  3. Then, in small portions, pour the liquid alternately (first milk, then juice) and pour the flour mixture. Last but not least, mix in the orange zest. An important point in the baking process is the preparation of the orange. It must be carefully washed in hot water with a brush, and to squeeze more juice out of it, ride on the table.
  4. Grease the cake pan with vegetable oil and sprinkle with flour. Distribute the dough into forms, filling them no more than half. Bake for approximately 45 minutes at 175 degrees.

Delicious Chocolate Orange Muffin

The list of ingredients necessary for a delicious homemade baking with chocolate flavor and orange aroma:

  • 250 g sour cream;
  • 150 g butter;
  • 150 ml of kefir;
  • 3 eggs;
  • 360 g sugar;
  • 400 g flour;
  • 5 g of soda;
  • 50 g of cocoa powder;
  • 1 orange

How to bake:

  1. Beat the butter of creamy consistency with sugar, then add sour cream and kefir to it, mix these products with a few strokes of the whisk of the mixer. Beat eggs separately in lush foam and introduce into the oil mixture, mix.
  2. Cut well-washed orange into several parts and, together with the peel, beat with a blender into a homogeneous gruel. In the absence of a blender, you can chop the citrus fruit in a meat grinder, or grate it. Remove the bones from the resulting mixture and combine with the bulk.
  3. Add soda and flour to the liquid components of the dough. Pour the resulting mass as thick as sour cream in two containers, add cocoa powder to one of them.
  4. In a greased cake pan, spread a dark and light dough in a random order with a tablespoon. Cook the cupcake in the oven at 200 degrees for about half an hour.

With carrot notes

To bake a carrot-orange muffin you need to take:

  • 3 eggs;
  • 300 g of sugar;
  • 8 g of vanilla sugar;
  • 200 ml odorless vegetable oil;
  • 400 g carrots;
  • 2 oranges;
  • 300 g flour;
  • 5 g of baking powder;
  • 5 g of soda;
  • 3 g of salt.

Baking Method:

  1. In a container for kneading dough, beat eggs with sugar (regular and vanilla) for 10 minutes. Then, without turning off the mixer, pour vegetable oil into a thin stream.
  2. Mix flour, salt, baking soda and baking powder together and introduce into small homogeneous egg-oil mixture in small portions.
  3. At the very end, add the zest of two oranges and carrots grated on a fine grater. Knead the dough well with a spatula or spoon.
  4. The cupcake is baked in the oven, heated to 180 degrees, for 45-50 minutes. Cool the finished baked goods directly in the mold and, after cooling, remove and decorate as you wish.

In a slow cooker

Sugar-coated orange muffin made from:

  • 2 eggs;
  • 1 multi-glass of sugar;
  • 5 g of vanilla sugar;
  • 100 g butter;
  • 7-8 g of baking powder;
  • 1 ½ multi-cup flour;
  • 1 orange
  • 1 cup of powdered sugar.

We prepare as follows:

  1. Melt the butter until liquid, but do not let it boil. Gently remove the zest from an orange with a special (or ordinary fine) grater and squeeze the juice.
  2. Beat eggs together with both types of sugar. Pour slightly cooled butter into a lush egg-sugar mass in a thin stream. Do not turn off the mixer.
  3. Next, introduce flour with baking powder, orange zest and juice. Literally leave one or two tablespoons of juice for glaze.
  4. Transfer the dough into the greased multicooker bowl and cook the cake in the “Baking” mode for 50-60 minutes.
  5. Mix the icing sugar with the orange juice and cover the icing with the still warm multicooker cupcake.

Read also:chocolate cake

The option of the finished mixture in a bag

Now it is not uncommon in stores ready-made mixes for making muffins. Of course, this baking is difficult to compete with homemade, but a couple of secrets will help to make a delicious orange cake from the cake mix in the bag.

To do this, you will need:

  • 1 bag of mix for baking orange (or vanilla) cake;
  • 100 g of softened butter;
  • 160 ml of orange juice;
  • orange peel to taste.

The proportions of oil and juice may be different depending on the manufacturer's recommendations on the packaging.

Working process:

  1. Mix very soft butter with a spoon or spatula with half a packet of the cake mix.
  2. Then pour in milk, stir and then enter the remaining loose semi-finished product. Add finely grated zest.
  3. Transfer the prepared dough into a greased form and bake, focusing on the time and temperature conditions indicated on the package.

Impregnated

To prepare a delicious cupcake with orange zest and sweet impregnation, you will need:

  • 150 g butter;
  • 3 chicken eggs;
  • 250 g of granulated sugar (including 100 g for impregnation);
  • 150 g of rice flour;
  • 50 g of wheat flour;
  • 5 g of baking powder;
  • 3 g of salt;
  • 1 large orange;
  • 30 ml of orange liquor.

Baking sequence:

  1. First, prepare a mixture of dry ingredients. Sift wheat flour, baking powder into one container, add salt and rice flour. Mix well.
  2. Whip the soft butter, as in previous recipes, with sugar. Then one by one to introduce eggs and mix in the zest of orange.
  3. To the liquid component of the dough mix a mixture of loose ingredients. You should get a thick dough on which there will be a trace of a spoon.
  4. Line the baking dish with parchment, transfer the dough into it and bake until dry with a wooden skewer at 180 degrees.
  5. A quarter hour before the end of baking, prepare an impregnation. Mix sugar, juice of one orange and liquor in a saucepan. Bring the mixture to a boil, boil for 3-4 minutes and cool slightly.
  6. Muffin the finished cupcake, often with a toothpick, then evenly pour it with impregnation and leave it for five minutes to soak the orange syrup. After that, you can remove the baking from the mold.

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