Wednesday, August 1, 2012

strawberries + one lone orange = muffins

Riggs is getting another tooth, this time one of his top two front teeth, and it's taking its sweet time breaking all the way through the skin.  He hasn't been having the best of days, and what is more distracting than baking some strawberry orange muffins?

Strawberry Orange Muffins*
*I made them without the struessal topping, but only because I didn't have almonds


Strawberry-Orange Muffins

From EatingWell:  May/June 2009
1 dozen muffins Active Time: 30 minutes | Total Time: 1 hour 5 minutes


  • 3 tablespoons almonds
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 2 tablespoons plus 1/2 cup brown sugar, divided
  • 3 teaspoons freshly grated orange zest, divided (see Variation)
  • 1/2 teaspoon salt, divided
  • 2 tablespoons plus 1/4 cup canola oil, divided
  • 1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup nonfat or low-fat buttermilk
  • 1/4 cup orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)


  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
  3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
  4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.


Per muffin : 203 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 18 mg Cholesterol; 28 g Carbohydrates; 4 g Protein; 2 g Fiber; 314 mg Sodium; 88 mg Potassium


  1. I want some too! Lu and miss u!

  2. If it's not too difficult please be so kind and send me one... or two... looks so yummy! I love muffins so I will try them! Maybe I should post my favorites... chocolate-banana?