This is adapted from a recipe in a book called Greetings from Knit Cafe by Susan Mischer, which is actually a knitting book. It can never hurt to have a tasty muffin recipe in a knitting book. 🙂
I heard this was a good recipe, so I tried it out and made a few minor changes. I added some orange extract to the batter for extra orange flavor and I turned the icing recipe into a glaze and sprinkled granola on top. The muffins have oatmeal in them, so I thought a granola topping would be a nice touch. I was really happy with how they turned out–they have a good orange flavor and are nice and moist. Plus, they’re healthy with all those oats in the batter and topping. What more could you ask for?
This recipe makes 12 regular size muffins or 6 jumbo muffins.
- 2 cups all-purpose flour (I used unbleached flour)
- 1/2 cup old-fashioned oats
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup brown sugar
- 2 large eggs
- 2/3 cup orange juice
- zest of 1 large orange
- 1/2 tsp. pure orange extract
- 1/4 cup honey
- 5 1/2 Tbsp. butter, melted
- 1 cup powdered sugar
- 1 1/2 Tbsp. orange juice
- 1/3–1/2 cup granola cereal for topping
Preheat oven to 350 degrees. Line a 12-cup regular size muffin pan or 6-cup jumbo muffin pan with paper liners. Combine flour, oats, baking powder, salt, and brown sugar in large bowl; stir until blended. Add eggs, orange juice, orange zest, orange extract, honey, and melted butter; stir just until mixed.
Spoon batter into the muffin cups, distributing batter evenly in cups, and bake 20–25 minutes for regular size muffins, or 25-30 minutes for jumbo muffins (or until toothpick inserted in center of muffins comes out clean). Let muffins cool 5-10 minutes and remove from pan.
For the glaze, combine powdered sugar and orange juice and blend well. Drizzle over cooled muffins, then sprinkle with granola topping.
Find more cupcake and muffin recipes at Cupcake Tuesday.