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.

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

• 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.

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.

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

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

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.

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.

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

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

Keep in touch!

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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