Sticky Orange Muffins
Submitted by bluecrab
Upside-down orange muffins with a honey-glazed orange slice baked into the bottom of each one. Oatmeal in the batter adds a nutty chew. Warm from the oven in 40 minutes.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThink of these as tiny upside-down cakes disguised as muffins.
A teaspoon of honey and a fresh orange slice go into the bottom of each muffin cup. Then a quick oatmeal batter made with real orange zest gets spooned on top and baked until golden.
When you flip them out warm, every muffin has a glistening, sticky orange crown that tastes like candied citrus. The oatmeal in the batter gives each bite a slightly nutty, toothsome texture that holds up to all that honey sweetness.
Pro Tips
- Grate only the bright orange part of the rind. The white pith underneath is bitter and will throw off the flavor.
- Cut orange slices thin enough to fit neatly in the muffin cups. About a quarter inch is the sweet spot.
- Fill each cup only two-thirds full. The batter rises and you don’t want overflow covering up that gorgeous orange top.
- Serve these warm. The honey glaze gets tacky and irresistible straight from the oven, but firms up as they cool.
Variations
- Blood Orange Muffins: Use blood oranges for a dramatic ruby-red base and a slightly berry-forward citrus flavor.
- Orange Cranberry: Fold a handful of dried cranberries into the batter for a tart pop in every bite.
Ingredients
Directions
PREHEAT OVEN TO 400℉ (200℃). Either grease the muffin pans or line them with paper baking cups.
Using the small side of the grater, grate the rind from the oranges, removing only the bright orange part, and set aside.
With a small, sharp knife, remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit into the bottom of your muffin pans.
Cut the oranges into slices about ¼ inch thick, pick out all the seeds and set the slices aside.
Put about 1 teaspoon honey in the bottom of each muffin cup, and place an orange slice on top.
Combine the flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and stir with a fork or wire whisk to mix.
Add the reserved grated orange rind, the eggs, milk, and melted butter, and stir just until mixed.
Spoon the batter over the orange slices, filling each cup about ⅔ full.
Bake for 15-to-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and serve warm.
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