Yesterday was orange and chocolate day, today is orange and cinnamon. Pretty much I think I could add orange flavor to nearly every recipe and be fine. When I first found this recipe I was unsure if I would love the orange and cinnamon flavor together. I was not too surprised when I made 48 of these muffins and they were gone before the next day! My family and friends devoured these muffins at a family gathering. They were the hit of the brunch. They are not too strong of orange flavoring, but just enough that you leave your guest wondering what the little citrus kick is from. These muffins were extremely moist and the strudel on top was a perfectly sweet addition to this recipe!
Ingredients
- MUFFIN:
- 2/3 cup canola oil
- 1 cup orange juice
- 1 cup buttermilk
- 4 eggs
- 1 1/2 cup white sugar
- 2 Tbs. sour cream
- 1 tsp. vanilla extract
- Zest of one orange
- 4 cups flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- STRUDEL:
- 1/2 cup brown sugar
- 1/2 cup flour
- 3 tsp. cinnamon
- 4 Tbs. butter
Instructions
- Combine dry ingredients together with the wet batter and beat until smooth (don't over mix). Preheat your oven to 350 degrees. Grease 24-30 muffin tins and line with paper liners. Fill the muffin cups 2/3 of the way full and prepare the strudel topping.
- Melt the butter slightly and combine with the brown sugar, flour and cinnamon. Break up the streudel topping into small pieces. Place 1-2 T. of the strudel mixture on top of each muffin.
- Bake the muffins for 18-22 minutes in a preheated oven, until a toothpick inserted into the center of the muffin, comes out clean. Cool muffins in the pan or on a wire rack.
- Additional Information
- HEALTHIER OPTION: Use all whole wheat flour.
