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It officially blood orange season and I am about it! I grabbed a few from my local farmer’s market and got to work. Lately I’ve been pretty terrible about having breakfast, so I decided to bake myself some muffins. They’re small, portable, you can eat them with one hand – they’re perfect!
These muffins turned out super moist and yummy. They actually ended up tasting like Froot Loops- hey I’m not complaining. The baby been teething lately and losing her s*#% pretty much every waking hour of every day for the last few days. Poor baby wants to be held 24/7 and that means I’ve eaten the junkiest of foods to sustain myself.
If anyone has any teething tips, I’d love to hear them. It sucks not being able to make her feel better instantly.
I also realized that the muffins were all cute and pink – which would make these perfect for Valentine’s Day! Maybe a sweet breakfast in bed for your loved one?
These fluffy, cupcake-like muffins are a great way to use up this season’s blood oranges – give them a shot!
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Orange Amaretto Struesel Muffins
- Total Time: 30 minutes
- Yield: one dozen 1x
Ingredients
- 2 eggs
- 1/3 cup fresh blood orange juice (~2)
- 1/3 cup milk
- 1/4 cup amaretto
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 1/2 tbsp blood orange zest
Blood Orange Icing
- 1/2 cup powdered sugar
- 2 tsp blood orange juice
Instructions
- Pre-heat the oven to 350 F. Line a cupcake pan with cupcake/muffin liners. Zest and juice blood oranges.
- In a large mixing bowl, add eggs, blood orange juice, milk, amaretti and vanilla extract. Whisk until well combined. Add flour, sugar, baking powder and blood orange zest and mix in until well combined.
- Spoon batter into the cupcake pan until each cup is 3/4 of the way full (~3 tbsp each).
Streusel
- Add all the ingredients into a bowl and use a fork to combine until you have a sandy texture.
- Spoon 2-3 tablespoons of streusel onto each muffin.
- Bake for 20 -22 minutes or until a toothpick comes out clean. Cool on a rack.
Blood Orange Icing
- Mix powdered sugar and blood orange juice until well combined. Spoon icing into a sandwich bag and snip off a corner. Drizzle the icing on top of the cooled muffins. Store in an airtight container for up to a week in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
