Name: Blood Orange Muffins
Prep time: 10 min
Cook time: 26 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 300 g blood oranges (peeled, chopped into small pieces (see Instructions)); zest of 2 blood oranges; 160 g flour ((1.28 cups)); 120 g ground almonds/almond flour ((1.07 cup)); 2.3 tsp baking powder; 100 g light brown sugar ((0.45 cup)); 1.5 tsp ground ginger; 1 tsp cinnamon; pinch of fine sea salt; 2 medium eggs; 70 ml vegetable oil; 240 ml milk; 1 tsp vanilla extract

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These delicious blood orange muffins with a hint of spice are moist and fluffy, perfect to enjoy for breakfast or as a healthy snack on the go.

Blood oranges are in season and today I am posting a super easy recipe for making blood orange muffins. These fruity muffins are moist but also light and fluffy thanks to the combination of wheat flour and ground almonds, which always yields fantastic results.

Blood oranges have a beautiful red colour and a distinctive flavour, including citrus and raspberry notes. They are delicious as a snack but also make a very interesting ingredient to include in your bakes. Blood oranges have a pleasant bitter-sweet flavour, a bit like grapefruit only sweeter and without the acidity of the grapefruit.

While I might be tempted to sprinkle a little sugar on my grapefruit (a temptation I find hard to resist and, as a result, generally avoid eating grapefruit on its own) I thoroughly enjoy blood oranges as a snack (without any added sugar).

How to prepare the blood oranges for orange muffins

Blood oranges tend to have more tender membranes than ordinary oranges, which makes the segments very easy to cut without having to remove the membranes. So they are quick and easy to prepare.

To peel the blood oranges start by cutting off both ends and placing the orange on top of a cutting board on one end. Then cut the skin off downwards all the way around removing also the white thin bitter skin under the peel.

Chop the oranges into small pieces removing the white middle bit and make the muffins (see Instructions below).

Equipment you’ll need

Kitchen scale/measuring cup and spoon
2 large bowls, whisk and spoon
Chopping board and sharp knife
12-hole muffin pan and paper cases
Cooling rack

How to make blood orange muffins: step-by-step

1.Preheat the oven to 400 F/200 C/gas mark 6. In a bowl combine the flours, baking powder, sugar, cinnamon, ginger and a pinch of salt. Stir well using a whisk. Set aside.

Flour and spice in large yellow bowl with green whisk.

2. In another bowl whisk together the milk, oil, egg, orange zest and vanilla extract.

2 eggs, milk, oil and orange zest in white bowl with green whisk and zester in top right corner.

3. Add the chopped blood oranges and stir to combine.

Wet muffin mixture with chopped blood oranges and green whisk in large white bowl.

4. Combine both mixtures and stir only until the dry ingredients are no longer visible. Do not overmix.

Blood orange muffin batter in large white bowl with spoon.

5. Spoon the batter into the muffin cases.

Raw muffin mixture in paper cases in muffin pan.

6. Bake in the centre of the oven for 26 minutes. Remove from the oven and set aside for 5 minutes then transfer onto a cooling rack.

Top tips

Blood oranges: Weigh the blood oranges after you’ve peeled and chopped them.
Stir both the dry as well as wet ingredients using a whisk.
The batter: Do not overstir the batter. Stop stirring once the dry ingredients are no longer visible.
Storing: Once completely cooled the muffins can be stored in a container for up to 2 days. If possible pop in the microwave for a few seconds before serving.
Freezing: Freeze in a plastic container/freezer bag for up to 3 months. Defrost in the microwave.

More healthy fruit muffins:

Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

Keep in touch

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

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