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    Home » Recipes » Breakfast/Brunch

    Blood Orange Muffins

    March 18, 2017 By Monika Last Updated February 24, 2025 7 Comments

    Jump to Recipe

    These blood orange muffins with a hint of spice are moist, fluffy and not overly sweet. They contain whole wheat flour and a generous amount of fruit. Easy to make, delicious, perfect for breakfast or as a snack.

    Top down view of blood orange muffins with glaze.

    These blood orange muffins are made with yogurt so they are moist but also light and fluffy (see also dried cranberry yogurt muffins). They are high in fibre, thanks to the fruit as well as whole wheat flour, not overly sweet, and a delicious, easy way to enjoy seasonal blood oranges.

    Blood oranges (also called blush oranges) have an intensely red colour and a distinctive flavour, including citrus and raspberry notes. They are delicious as a snack but also make a very interesting ingredient in baking. They have a pleasant bitter-sweet flavour, a bit like grapefruit but sweeter and without the acidity of the grapefruit.

    Blood oranges tend to have softer membranes than ordinary oranges, which makes the segments very easy to cut (and there is no need to remove the membranes). So they are quick and easy to prepare, perfect for adding into muffins!

    See preparation tips below!

    Blood orange muffins ingredients and substitutions

    Top down view of ingredients for making blood orange muffins in individual dishes.
    Blood orange muffin ingredients.
    • Blood oranges: it's important to use both the flesh as well as zest of the fruit. I do not recommend using ordinary oranges instead (see details below).
    • Flour: I used a combination of whole wheat/wholemeal and all-purpose/plain flours, but you can change the proportions if preferred.
    • Raising agents: baking powder and bicarbonate of soda.
    • Spices: I used a combination of cinnamon and ginger but pumpkin spice can be used instead.
    • Eggs
    • Yogurt: adds moisture and helps produce a soft, fluffy texture (buttermilk produces similar results - see banana buttermilk muffins).
    • Milk: use any.
    • Oil: I used vegetable oil but any mild tasting oil will work.
    • Sugar: I used light brown sugar for added flavour and moisture.

    How to prepare the blood oranges

    Simply peel the blood oranges, separate the segments and cut each segment into 4 pieces. They should be quite small so the fruit can be evenly distributed throughout the batter.

    If the oranges release a little juice as you cut them it is important not to add it into the batter.

    TIP: Use a sharp knife to cut the oranges.

    Peeled, chopped blood oranges on top of wooden board.

    Step-by-step recipe instructions

    1. Preheat the oven to 400 F/200 C/180 fan/gas mark 6.

    2. Combine dry ingredients: Using a whisk stir together the flours, baking powder, bicarbonate of soda and spices. Set aside.

    Dry ingredients for muffins in large glass bowl.

    3. Make wet mixture: Whisk together the eggs, oil, yogurt, milk, sugar and blood orange zest until creamy.

    2 eggs, yogurt and blood orange zest in glass bowl.

    4. Add blood oranges: Chop the blood oranges (see tips above), and gently stir into the mixture.

    Chopped blood oranges in muffin batter in glass bowl.

    5. Assemble: Gradually add the dry mixture (in 3 goes) and stir gently until the dry ingredients are no longer visible. Do not overmix. The batter will be thick.

    Blood oranges muffin batter with blue spatula in glass bowl.

    6. Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 15 minutes then lower the temperature to 375F/190C/fan 170/gas mark 5 and continue baking for 9 more minutes.

    Top down view of blood orange muffin batter in muffin cases.

    7. Cool: Remove from the oven and cool completely in the muffin pan (it'll be easier to remove the muffin cases later).

    Top down view of 6 blood orange muffins in pan.

    8. Add glaze: *Optional. In a small bowl stir together 1 tablespoon of lemon juice and 3-4 tablespoons of powdered sugar until smooth. Using a pastry brush or small spoon spread the glaze over the tops of the muffins. Enjoy!

    Serving suggestions

    These healthy muffins with blood oranges are delicious as they are, but you can also serve them with cottage cheese or cream cheese for a more satisfying breakfast. They will stay soft and moist for up to 3 days (if you keep them covered) and there is no need to reheat them before serving.

    I like to serve them with a quick lemon glaze for a more citrussy finish, but you can omit it.

    They also make a perfect snack, ideal for lunchboxes!

    Can I use ordinary oranges in these muffins

    I do not recommend it. Ordinary oranges tend to have tougher membranes than blood oranges, which would not give these muffins a very nice texture. On the other hand if you tried to remove the membranes the oranges would likely release juice and the whole thing might become a bit of a mess.

    Top tips

    • Rinse and dry your blood oranges thoroughly before using.
    • Remember to zest them before peeling.
    • If the oranges release a little juice as you cut them it is important not to add it into the batter.
    • Stir both the dry as well as wet ingredients using a whisk.
    • Your blood orange muffin batter will be quite thick and it's important not to overstir it. Stop stirring once the dry ingredients are no longer visible.
    • Once completely cooled these muffins can be stored in an airtight container for up to 3 days. I cover mine with a thick cloth or foil overnight and place in a container the following day.
    • Freezing: Place in the freezer for 3 hours then transfer to an airtight container/freezer bag for up to 3 months. Defrost in the microwave.

    Related recipes

    • Lime Muffins with Lime Drizzle
    • Raspberry White Chocolate Muffins (Low Sugar)
    • Blueberry Buckwheat Muffins

    See also these other easy, delicious breakfast recipes!

    Recipe

    Top down view of blood orange muffins with glaze.

    Blood Orange Muffins

    These blood orange muffins with a hint of spice are moist, fluffy and not overly sweet. They contain whole wheat flour and a generous amount of fruit. Easy to make, delicious, perfect for breakfast or as a snack.
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Brunch, Snack
    Cuisine: vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 24 minutes minutes
    Total Time: 34 minutes minutes
    Servings: 12 muffins
    Calories: 140kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan
    • 2 large mixing bowls
    • whisk, large spoon and sharp knife

    Ingredients

    • 3 blood oranges flesh and zest, see Instructions
    • 1¼ cups (156 g) all-purpose/plain flour
    • 1 cup (125 g) whole wheat/wholemeal flour
    • 1½ teaspoons baking powder
    • ½ teaspoon bicarbonate of soda
    • 1½ teaspoons cinnamon
    • 1½ teaspoons ground ginger
    • ⅔ cup less 2tsp (150 g) natural yogurt at room temperature
    • ½ cup+1tbsp (120 g) light brown sugar
    • ⅓ cup+2tsp (90 ml) vegetable oil
    • 2 large eggs at room temperature
    • 3 tablespoons milk at room temperature

    For the glaze (*optional)

    • 1 tablespoon lemon juice
    • 3-4 tablespoons powdered/icing sugar

    Instructions

    • Preheat the oven to 400 F/200 C/180 fan/gas mark 6.
    • Combine dry ingredients: Using a whisk stir together the flours, baking powder, bicarbonate of soda and spices. Set aside.
    • Make wet mixture: Whisk together the eggs, oil, yogurt, milk, sugar and blood orange zest until creamy. Set aside.
    • Add oranges: Peel the blood oranges, separate the segments and cut each segment into 4 pieces. They should be quite small so the fruit can be evenly distributed throughout the batter. Gently stir into the batter.
      TIP: If the oranges release a little juice as you cut them it is important not to add it into the batter.
    • Assemble: Gradually add the dry mixture (in 3 goes) and stir gently until the dry ingredients are no longer visible. Do not overmix. The batter will be thick.
    • Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 15 minutes then lower the temperature to 375F/190C/fan 170/gas mark 5 and continue baking for 9 more minutes.
    • Cool: Remove from the oven and cool completely in the muffin pan (it'll be easier to remove the muffin cases later).
    • Add glaze: *Optional. In a small bowl stir together 1 tablespoon of lemon juice and 3-4 tablespoons of powdered sugar until smooth. Using a pastry brush or small spoon spread the glaze over the tops of the muffins. Enjoy!

    Notes

      • Rinse and dry the blood oranges thoroughly before using.
      • Remember to zest them before peeling.
      • If the oranges release a little juice as you cut them it is important not to add it into the batter.
      • Stir both the dry as well as wet ingredients using a whisk.
      • Your blood orange muffin batter will be quite thick and it's important not to overstir it. Stop stirring once the dry ingredients are no longer visible.
      • Once completely cooled these muffins can be stored in an airtight container for up to 3 days. I cover mine with a thick cloth or foil overnight and place in a container the following day.
      • Freezing: Place in the freezer for 3 hours then transfer to an airtight container/freezer bag for up to 3 months. Defrost in the microwave.
      • The nutritional information does not include the lemon glaze.

    Nutrition

    Serving: 1muffin | Calories: 140kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 171mg | Fiber: 2g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    If you make this blush orange muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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    1. CC says

      April 06, 2021 at 11:28 am

      Looks delicious!

      Reply
      • Monika says

        April 07, 2021 at 11:56 am

        Thank you!

        Reply
    2. Monika says

      March 24, 2017 at 11:00 am

      Thanks Kirsty! Always a pleasure to share with Cook Blog Share:)

      Reply
    3. Louise says

      March 22, 2017 at 9:12 pm

      These look lovely, I have to admit that I haven't had a blood orange in years - must change that!

      Reply
      • Monika says

        March 22, 2017 at 9:51 pm

        Thank you!

        Reply
    4. Vicki says

      March 21, 2017 at 11:11 am

      Oh gosh I love the look of this recipe and it would be perfect with my wholegrain gluten free flour blend. I'm pinning it now so I can make it ASAP!

      Reply
      • Monika says

        March 21, 2017 at 12:00 pm

        Thanks! I hope they turn out ok for you:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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