Best Citrus Muffins Recipes

JUMBO CRANBERRY CITRUS MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
• 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
• 3. Microwave for 1 minute, stir, microwave for another minute.
• 4. Then pour into a strainer to drain.
• 5. Mix dry ingredients together in a medium bowl.
• 6. Add orange zest and mix well.
• 7. Then, add drained cranberries and mix well.
• 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
• 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
• 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
• 11. Bake for 30 minutes. Remove from oven to rack.
• 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.

CITRUS MUFFINS

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

CITRUS-MANGO MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

CITRUS MUFFINS

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

CRANBERRY CITRUS MUFFINS

Steps:

• Combine first 6 ingredients in a medium bowl.
• In another bowl combine milk and next 8 ingredients mix well.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Sprinkle the 6 tablespoons of sugar evenly over batter.
• Bake at 400º for 18 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.

CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY

Steps:

• Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
• Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
• In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
• Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
• Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
• Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
• Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
• Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
• Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
• Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
• Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
• The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
• Enjoy!

CITRUS-CURRANT SUNSHINE MUFFINS

Steps:

• Center a rack in the oven; preheat oven to 375°.
• Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
• Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
• Place the muffin pan on a baking sheet.
• In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
• Whisk in the flour, baking powder, baking soda, and salt.
• In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
• Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
• Don't worry about being thorough--a few lumps are better than overmixing the batter.
• Fold in the currants.
• Divide the batter evenly among the muffin cups.
• Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

CITRUS STUFFING MUFFINS

Steps:

• 1. Roughly chop the breads and spread out on a cookie sheet. Place in dry oven for about 10-15 minutes.
• 2. Sautee onions in butter in a small pot.
• 3. Add milk. Bring to a simmer but don't boil.
• 4. Add basil and thyme, cardadmom, salt, zest of 1 clementine and 1/2 lemon.
• 5. Stir and let simmer for a minute.
• 6. Pour mixture over bread on cookie sheet. Grate on zest of 1 more clementine and other 1/2 of the lemon.
• 7. Sprinkle on cinnamon sugar (if you don't have a cinnamon sugar grater, then use 1 tsp sugar and 1/2 tsp cinnamon).
• 8. Mix it all together with fingers.
• 9. Spray muffin tin and stuff mixture in. Sprinkle tops with graham cracker crumbs and push crumbs in with fingers. Bake 20 minutes at 350*.

CITRUS-MANGO MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

LIL' CITRUS MUFFINS

Steps:

• Preheat oven to 375°F
• For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
• In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
• In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
• Add egg; beat until smooth.
• Mix in sour cream, vanilla and orange zest.
• Add flour mixture; mix just until dry ingredients are moistened.
• (Do not overmix.)
• Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
• Bake 12-13 minutes or until light golden brown.
• Do not overbake.
• Cool in pan 3 minutes; remove from pan.
• Cool slightly.
• For topping, dip tops of warm muffins into butter and then into sugar.
• Serve warm.

CITRUS DATE MUFFINS

Steps:

• In a small bowl, combine dates and pecans; add 2 tablespoons flour. Toss to coat; set aside. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk. Fold in the date mixture (batter will be stiff). , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. , Meanwhile, in a small saucepan, combine glaze ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

SOUR CHERRY CITRUS MUFFINS

Steps:

• In large bowl, combine sugar, oats, whole wheat and all-purpose flours, baking powder, cinnamon and lemon rind. Beat together milk, oil and egg; pour over dry ingredients and mix just until moistened but not over-mixed. Gently fold in cherries.
• Spoon into large lined muffin cups, filling three-quarters full. Bake in 400 F (200 C) oven for 20-25 minutes or until tops are firm to the touch.

LEMON CITRUS MUFFINS

Steps:

• 1. Preheat oven to 375.Grease and spray 24 muffin tins or use paper liners. Beat cake mix,oil,eggs and orange segments with juice on low speed for 2 minutes.Divide among muffin tins. Sprinkle with sugar. Bake 12-16 minutes or until toothpick comes out clean.remove from tins promptly or they will stick.

LEMON CITRUS MUFFINS

Steps:

• 1- Heat oven to 375°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.2- Beat cake mix, oil, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.3- Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store uncovered at room temperature.High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Makes 30 muffins.1 Muffin: Calories 150 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 35mg Sodium 150mg Carbohydrate 20g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 2%.Betty's Tip: Take the guesswork out of filling muffin cups: use a spring-handled ice-cream scoop! The different sizes are identified by number we recommend a No. 20 or 24.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CITRUS PECAN MUFFINS

Steps:

• In a bowl, combine biscuit mix and sugar. In a small bowl, beat the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in pecans and marmalade. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to a wire rack.

BERRY CITRUS MUFFINS

Steps:

• Heat oven to 400 degrees. Line 12 muffin cups with foil baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, lemon peel, and salt. In small bowl, combine juice, butter, oil, and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. (Batter will be very thick.) Gently stir in berries. Fill muffin cups 3/4 full. Bake at 400 degrees for 18 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups.