This is one of my new favorite muffin recipes! By using a whole orange, peel and all, this muffin has a wonderful sweet citrus flavor. I also used half whole wheat flour and half all-purpose flour. I’m under no delusions that this made these muffins healthier, but I think whole wheat flour gives baked goods a richer, fuller flavor. If you’ve never baked with whole wheat flour, I definitely recommend it! I would suggest going half and half with all-purpose flour so that your baked goodies are still fluffy.
I found the original recipe here on mybakingaddiction.com. I made quite a few mods, such as using whole wheat flour, swapping in dried cherries, and adding crushed walnuts.
- 1 orange, cut in to 16 small pieces and seeds removed (with peel and pith)
- 1/2 cup orange juice
- 1 large egg
- 1/2 cup softened butter or margarine (to soften, let butter sit out until it is no longer cool to the touch)
- 1 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts
- 1/2 cup dried cherries
- Coarse sugar for topping
- Preheat oven to 400F
- Put orange pieces in food processor (or blender) along with orange juice and process or blend until pureed.
- Add egg and softened butter to food processor and combine; pour into large bowl.
- Combine dry ingredients together in a separate bowl, then add all at once to orange mixture. Stir to combine.
- Add walnuts and cherries and stir to combine.
- Line muffin pan with liners. Fill muffin cups, then sprinkle with coarse sugar.
- Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.