Orange Muffins

DSC02932
This orange muffin came about because I saw a recipe for Orange Bundt Cake on Campari & Sofa, and thought it would be nice to make this as muffins for a pretty dessert. Claudia’s source for the recipe was Marcella Hazan, an Italian cookery write of whom I had never heard before. The orange cake is created by adding orange zest to a pretty straightforward cake recipe, and then soaking everything with fresh orange juice. This turns the cake into something moist, sticky and lots of orange taste. Cakes often turn out dry, but this recipe is forgiving because the cake is soaked in juice anyway.

As the cake is supposed to have its roots in the city of Ancona in the Marche, I substituted the Ouzo with Sambuca. Both are anise liqueurs, but Sambuca is Italian and Ouzo is Greek. The anise liqueur from Marche called Anisetta may be even more appropriate, but probably difficult to find outside of Marche.

I served these muffins for dessert, but they are also great for breakfast or any other time of the day. You could also make them as a bundt cake instead, but I liked the cute individual servings. It was a success and I will definitely make this again. Thanks for sharing, Claudia!

Ingredients

DSC02794
For 12 muffins or 1 bundt cake

325 grams (2 cups + 2 Tbsp) cake flour

3 eggs

zest of 3 oranges

60 grams (4 Tbsp) butter

225 grams (1 cup + 3 Tbsp) sugar

2 Tbsp Sambuca liqueur

1 Tbsp milk

2 1/2 tsp baking powder

500 ml (2 cups) freshly squeezed orange juice, sweetened with 2 Tbsp sugar if needed

Preparation

DSC02795
Preheat the oven to 180ºC/350ºF (forced air). Generously butter a muffin tin and sprinkle with flour.

DSC02801
Zest three of the oranges before juicing them. (Make sure to use untreated oranges and wash them well before zesting.)

DSC02803
In the bowl of a stand mixer combine flour, eggs, orange zest, butter, sugar, and sambuca.

DSC02807
Mix until homogeneous.

DSC02808
Add the milk…

DSC02809
…and the baking powder…

DSC02810
…and mix some more to incorporate.

DSC02812
Transfer the batter to the prepared muffin tin.

DSC02815
The batter should fill up about 3/4 of the tin.

DSC02819
Bake for about 18 minutes at 180ºC/350ºF (forced air) until a tester inserted in the center comes out clean.

A bundt cake will need 40-45 minutes.

DSC02821
Meanwhile, make freshly squeezed orange juice.

DSC02825
Sweeten the orange juice if needed. I added 2 Tbsp of sugar and mixed well.

DSC02823
The muffins should rise nicely.

DSC02826
Allow the muffins to cool briefly until you can handle them.

DSC02829
Arrange them close together on a flat plate and poke many holes into them with a chopstick or another pointy object.

DSC02830
Pour all of the juice on top of the muffins while they are still warm.

DSC02836
A lot of the juice will end up on the plate. Allow the muffins to soak up that juice.

DSC02929
After some hours, all of the juice will have disappeared into the muffins. They are now ready to eat. Store in the refrigerator if you are not eating them the same day.

DSC02932
Baked goods always look prettier if you sprinkle some icing sugar on them.

Wine pairing

We enjoyed a passito di pantelleria with this, which has notes of orange and a good balance between sweetness and acidity to go with these muffins.

About these ads

11 thoughts on “Orange Muffins

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s