We like clementines around here. (That’s probably an understatement; in the time between yesterday’s lunch and supper, my girls ate 6 each, minus the few wedges that I personally consumed as taxation. :)) So when I saw a recipe for orange muffins, I thought I’d just use our clementines. These certainly aren’t my favorite-of-all-time muffins, but we did like them.
1 cup milk
½ cup freshly squeezed clementine juice
½ cup plain yogurt
2 large eggs
2 sticks unsalted butter, melted
3½ cups flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
approximately 2 tbsp.clementine zest
1/3 cup freshly squeezed clementine juice
1½ cups confectioners’ sugar
1 tsp. vanilla extract
1-2 tsp.clementine zest
Preheat the oven to 350˚ F. Line muffin pans (or grease) with 24 muffin cups.
Combine the wet ingredients: milk, clementine juice, yogurt, eggs and melted butter. Rapidly whisk until blended.
In another mixing bowl, combine and stir the dry ingredients: flour, sugar, baking powder, and salt.
Add the wet ingredients into the dry ingredients and stir until just lightly blended. Add in clementine zest.
Quickly fill the muffins cups to about 2/3 full. Bake for approximately 18-20 minutes. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
Whisk together the clementine juice, confectioners’ sugar, vanilla and clementine zest in a small bowl. While muffins are still warm, drizzle the glaze over the muffins and allow the glaze to set (should only take a few minutes).
Makes 24 muffins.
Enjoy! I think next time I’ll try it with a little less butter, because each muffin seemed to have a greasiness on the bottom of the paper when I pulled them out of the pan. (Nothing that impacted taste, and they were super moist. Still, that’s a lotta buttah for just 24 muffins!)