This is Helga Lederer orange muffin recipe which I read on this blog. Those muffins are extremely orangy, they not only smell like one but taste as well. They are very moisture and quite thick. I decided to add cream cheese topping to make them a little bit sweater and lighter in flavour.
Ingredients for 12 18 muffins:
- 260g flour
- 10g baking powder
- pinch of salt
- 2 medium oranges
- 250 ml orange juice
- 140g dark muscovado sugar
- 1 egg
- 125g butter
- 40 ml alcohol
Preheat the oven to 180C. Line muffin tin with paper cases.
Grate the orange zest, only orange part and set aside.
Peel of the orange skin, remove the white part as much as possible, put the orange bits into blender and pure the orange. Set aside.
In a big bowl whisk together the flour, baking powder and salt.
In an electric mixer bowl place egg and sugar and whisk until pale and fluffy. Gradually add the butter. Gently fold in the orange zest, orange pure, orange juice, alcohol, and the flour mixture.
Spoon the batter into paper cases, as much as possible. Bake for 20-25 minutes until well risen and golden. When removed form oven keep them for a few minutes in the baking tin, then transfer to the wire rack.
Cream cheese topping:
- 90g soft butter
- 120g icing sugar
- 100g soft cheese Philadelphia
Into an electric mixer bowl put the batter and whisk until pale, then add sugar and Philadelphia. Whisk together until fluffy. Whit spoon or knife spread over each muffin top. Remember muffins have to be cooled down completely before adding cream cheese topping.
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